Roast fennel and aubergine paella

1 Put the fennel, aubergine, Poivre and courgette in a roasting tray

Ajouter a glug of Huile d'olive, Assaisonner with Sel and Poivre and toss around to coat the veggies in the oil

Rôtir in the oven for 20 minutes, turning a couple of times until the veg are pretty much cooked through and turning golden.

2 Meanwhile, Chauffer a paella pan or large frying pan over a low– medium Chauffer and Ajouter a glug of Huile d'olive

Sauté the Oignon for 8–10 minutes until softened

Increase the Chauffer to medium and Remuer in the Riz, paprika and saffron

Cuire for around 1 minute to start toasting the Riz, then Ajouter the white wine

Reduce by about half before stirring in two-thirds of the stock

Reduce to a Mijoter and Cuire for 10 minutes without a lid, stirring a couple of times.

3 Remuer in the peas, Ajouter some seasoning, then gently Mélanger in the roasted veg

Verser over the remaining stock, arrange the Citron wedges on top and Couvrir with a lid or some aluminium foil

Cuire for a further 10 minutes.

4 To ensure you get the classic layer of toasted Riz at the bottom of the pan, increase the Chauffer to high until you hear a slight crackle

Retirer from the Chauffer and sit for 5 minutes before sprinkling over the Persil and serving.