Root veg rosti with homemade beans

1 Spray a large deep non-stick frying pan with oil. Add the celery and carrot and sauté over a low heat for a few min until softened and translucent. Add the garlic and cook for a further 2–3 min. Add the ‘magic dust’ or dried chilli, tomatoes, tomato ketchup and cornflour. Bring to the boil, then simmer for 20 min. Use a handheld blender to blitz the mixture in the pan, then add the beans and bring back to a simmer for a further 10–20 min until the beans are soft. Set aside.

2 Meanwhile, to make the rosti, put the grated potatoes, squash or pumpkin and carrots into a large bowl. Pour over 8 cups boiling water and stand for 10 min.

3 Spray a non-stick frying pan with oil and cook the onion for 15 min or until it turns sticky. Stir in the flour and cook for a further 2–3 min. Transfer the softened onion mixture into a large clean bowl.

4 Drain the grated vegetables, then, using your hands, squeeze out the excess water. Add the vegetables and thyme to the bowl with the onion mixture.

5 Put the tempeh (or ‘ham’ or ‘bacon’) in a bowl with the paprika and stir to coat well. Spray a small non-stick frying pan with oil and fry the tempeh, ‘ham’ or ‘bacon’ over a moderately high heat for 5–10 min until browned and crispy. Drain on kitchen paper and set aside.

6 Heat the oven to 120°C/fan 100°C/gas ½. Spray the same pan with oil and return to the heat. Scoop tablespoons of the mixture into the pan and flatten with a spatula. Fry in batches for 5–6 min on each side until golden. Put the cooked rosti on a baking sheet and keep warm in the low oven while frying the rest.