Cozy up and hunker down

Celebrate the first signs of autumn with Jessica Moxley’s recipes for a bonfire party

Spiced and smoked paprika almonds

* 300g almonds with skins *2 tbsp olive oil * 2 tsp spicy smoked paprika * 2 tsp flaked sea salt

1 Preheat your oven to 180°C/160°C fan/Gas Mark 4. In a bowl, mix together the olive oil and paprika with the almonds until coated.

2 Place the almonds in a layer on a baking sheet, then cook for 20 minutes. Take out and stir halfway through.

3 Remove from the oven, stir in the salt and let cool.

Baked vegetable crisps

PREP AND COOK TIME 30 MINS

DIFFICULTY EASY

CAN YOU FREEZE IT? NO

SERVES 6

INGREDIENTS

*2 parsnips *2 raw beetroot heads *2 sweet potatoes *3 tbsp olive oil, plus extra to grease * 2 tsp salt

METHOD

1 Preheat your oven to 200°C/180°C Fan/Gas Mark 6. Using a mandolin or vegetable peeler, slice the root vegetables into thin strips.

2 Dab the beetroot slices with kitchen paper to absorb any excess juice. Then mix all of the vegetables together with olive oil and salt.

3 Lay the vegetable peelings on a greased baking tray in a single layer and cook until golden and crisp to the touch; about 10-15 minutes in a preheated oven.