Get excited for Wiltshire’s winter vegetable recipes to bake at home.

Make the most of seasonal vegetables with these recipes. It’s almost the home stretch for the cold winter months. Spring isn’t around the corner quite yet, so I get my boost of much-needed stimulation by visiting the grocers and filling my basket with deep shades of leafy greens and a rainbow assortment of root vegetables. Together with a generous dash of spice and a small pinch of patience.

Wiltshire’s Winter Vegetable & Sausage Tray Bake

Recipe serves 4 and photography by Melissa Darr

Ingredients
• 6 pork sausages
• 3 parsnips, halved
• 1 bunch of dutch baby carrots, tops removed
• 1 large brown onion, quartered
• 4 medium potatoes, washed & quartered
• 2 zucchini, cut into 1-inch pieces
• 1 punnet of vine cherry tomatoes

Method

1. Preheat oven to 180 degrees fan bake and line Wiltshire 1L Enamel Baking Tray with baking paper.
2. Layer the sausages, parsnips, baby carrots, onion, potato & zucchini on the tray and drizzle with olive oil. Toss to combine. Sprinkle with coarse sea salt, pepper, and fresh herbs of your choice (such as rosemary, thyme or oregano).
3. Place into the oven and bake for 35 minutes. Add in the cherry tomatoes and bake for a further 10-15 minutes or until blistered. Remove from the oven and serve immediately with crusty bread or your favourite sauce.

Wiltshire’s Potato, Olive and Feta Frittata

Recipe serves 4-6 and photography by Brodie Nalywajko

Ingredients
• 2 tbsp olive oil
• 500g cleaned waxy potatoes (we used Kipfler), thickly sliced (about 3mm)
• 2 cloves garlic, crushed
• 110g marinated green split olives
• 100g feta (we used Australian), roughly crumbled
• 8 eggs
• ¼ cup grated parmesan
• Sea salt and freshly cracked black pepper
• Basil leaves, to serve

Method

1. Preheat a fan-forced oven to 200ºC.
2. Heat oil in a large frypan over medium heat. Add potatoes and cook, stirring every now and again, for 5-6 mins or until potatoes begin to soften. Add garlic and cook for another minute until fragrant. Season.
3. Arrange the potatoes in a 26x20cm 1.5L Wiltshire Enamel Dish. Add split green olives and their oil and feta, toss to combine.
4. Whisk together eggs and parmesan. Season. Pour evenly over the potato mixture then bake for 20-25 mins until golden and cooked through.
5. Serve warm with a side salad. This frittata is also nice cut into smaller pieces and served at room temperature cut as an easy picnic snack.