Chilli roast sweet potato, courgettes, roast garlic, hazelnuts and pears

Photographer: Lisa Linder (Savour) and Kate
Serves 6

Thanks to our friend, chef Peter Gordon, for sharing this delicious recipe from his new book with us.  Savour is visually stunning and is full of delicious dishes which are both aspirational and achievable. This recipe could be the hero of the table, although it would also make a tasty starter with large chunks of goats’ curd dolloped on top, or even some thinly sliced smoked chicken breast (fillet). You don’t need to boil the garlic in advance, but it makes it a little more mellow.

Words taken from Savour: Salads for all Seasons by Peter Gordon and by Kate

Savour: Salads for all Seasons by Peter Gordon, photographs by Lisa Linder and published by Jacqui Small, £25. Out now, available at


1 head garlic, broken into
separate (unpeeled) cloves
1kg (2lb. 4oz.) sweet potatoes,
skins scrubbed, cut lengthways
into wedges
2 large pears, halved, core
removed, cut into thin wedges
1 or 2 red chillies, thinly sliced
1 tbsp rosemary leaves
2 tbsp olive oil
2 tbsp sesame oil
3 courgettes (zucchini)
(600g/1lb. 5oz.), quartered
100g (3½oz./ 2/3 cup)
hazelnuts, skins off, roughly
100g (3½oz.) baby spinach
(or use large-leaf spinach and
coarsely shred it)


1. Preheat the oven to 180°C (350°F/Gas mark 4).
2. Put the garlic in a pan, cover with 3cm (1 ¼ in.) water and add ½ teaspoon of fine salt. Bring to the boil, then cook over a medium heat until the water has almost evaporated. Drain.
3. Put the garlic, sweet potatoes, pears, chillies, rosemary, olive oil and half the sesame oil into a roasting dish. Sprinkle on 1 teaspoon of salt and plenty of freshly ground black pepper. Roast in the oven for 45 minutes, tossing twice.
4. Add the courgettes (zucchini), hazelnuts and remaining sesame oil and toss together, then cook until the pears and sweet potato are cooked through, about 20 minutes.
5. Remove from the oven and stir in the spinach.