Ingredients

Step by step

1. Preheat the oven to 200°C, fan 180°C, gas 6. Whisk together the olive oil, lime zest and juice, garlic, smoked paprika, cumin, salt and some freshly ground black pepper. Set aside.
2. Peel the sweet potatoes and turnips then thinly slice both into 3-5mm-thick rounds. Place in a large bowl and toss with the spiced oil to coat.
3. Take handfuls of the veg and arrange in a medium-size oven dish (we used a 21cm diameter round dish, about 1.8 litre capacity), standing them up on their edges so that they fit snugly against each other, as pictured. Brush over any spiced oil that’s left in the bowl.
4. Cover with foil and roast for 1 hour 15 minutes. Warm the coconut cream in a pan until liquid then pour over the veg. Roast, uncovered, for a further 25-30 minutes until the cream has thickened and the vegetables are tender. Crumble over the feta and scatter over the pumpkin seeds then bake for a final 5-10 minutes until tinged brown.
5. Slice the remaining zested lime into thick rounds. Scatter the coriander over the gratin and serve with the lime slices on the side.

More root vegetable mains

Carrot terrine with beetroot relish

Maple-roasted celeriac and parsnip soup with black pudding crumbs

Roasted onions and fennel with feta and olives