500g vegetables of -sweetcorn, sweet potatoes, gem
squash, pumpkin, baby potatoes and baby carrots
1 tablespoon brown sugar
1 tablespoon lemon pepper
1 tablespoon garlic butter
Salt to taste
½ cup fresh cream
Wash veggies and cut those that are big or whole into
chunks. Leave gem squash, sweet potatoes and baby
potatoes unpeeled. Boil the sweetcorn and the
veggies until tender. Place veggies in an ovenproof
casserole, mixing together rest of the ingredients.
Pour over the vegetables. Cover casserole with foil
and bake at 180 degrees for 20 minutes. Lastly
remove foil and bake uncovered for a further 15
minutes until all the veggies are very tender.