Captain Kernow

What do you do with the roasted vegetables after that, Truffy? Do you then put them in the stock for a bit more cooking?

They usually don't need much, if any, more cooking. Add some to the stock, blitz, add the rest for texture. Works particularly well for onions, sweet potato, and carrots.

I have recently heard that if you like Porridge, pop the bits in the oven/grill for a bit to just crisp them up. Seems it makes the Porridge taste interesting. Not tried it yet so can't comment.