Instruction

• 1 Put the fennel, aubergine, pepper and courgette in a roasting tray
• Add a glug of olive oil, season with salt and pepper and toss around to coat the veggies in the oil
• Roast in the oven for 20 minutes, turning a couple of times until the veg are pretty much cooked through and turning golden
• 2 Meanwhile, heat a paella pan or large frying pan over a low– medium heat and add a glug of olive oil
• Sauté the onion for 8–10 minutes until softened
• Increase the heat to medium and stir in the rice, paprika and saffron
• Cook for around 1 minute to start toasting the rice, then add the white wine
• Reduce by about half before stirring in two-thirds of the stock
• Reduce to a simmer and cook for 10 minutes without a lid, stirring a couple of times
• 3 Stir in the peas, add some seasoning, then gently mix in the roasted veg
• Pour over the remaining stock, arrange the lemon wedges on top and cover with a lid or some aluminium foil
• Cook for a further 10 minutes
• 4 To ensure you get the classic layer of toasted rice at the bottom of the pan, increase the heat to high until you hear a slight crackle
• Remove from the heat and sit for 5 minutes before sprinkling over the parsley and serving