Use as many ingredients as you need – but do bear in mind how delicious this is re-fried the next day; so make lots if you’re so inclined!

Chop the Red Peppers and Onions into 2cm sq size (ish)

Wash the Potatoes – leave whole if quite small, and halve or quarter if bigger

Slice or cut the Corn off a couple of Cobs

Add all these ingredients to a baking tray (EXCEPT the Corn)…

If you’re eating with Chicken, use the roasting dish you cooked the meat in.  While the cooked Chicken is resting, drain all the fat away fr0m the dish before adding a couple of tablespoons of Red Wine or White Wine Vinegar.  Stir around to get all the lovely burnt flavour from the dish before adding the vegetables

If you’re roasting from scratch and not eating Chicken, just drizzle a little extra Olive Oil over the veg before roasting

Add 10 or so whole un-peeled Garlic Cloves, some chopped Red Chilli and a dash or two of Extra Virgin Olive Oil.  Add some Salt & Pepper and a sprinkle of Smoked Paprika

Roast at 200˚c for half an hour, or until the Potatoes are cooked.  Stir a few times throughout cooking and half way through, add the Sweetcorn

Serve with lots and lots of fresh chopped Coriander – or some other Herbs (Parsley, Chives would be good)

Is excellent with roasted Chicken, and equally good re-fried the next day, possibly with a poached egg?!  Would be equally good on its own with some chunky homemade Bread…