Preheat oven to 200C

Wash your potatoes but don’t peel.

Place into a saucepan and cover with cool water. Place over high heat and bring to the boil. Cook potatoes for 20 minutes or until they are cooked through and soft, but not falling apart (usually when the skins begin to crack).

Drain from water, place into a heat proof dish or roasting pan. Squash with your fingers or tongs to smash apart a little.

Drizzle with olive oil and season with salt and pepper. Toss to cover evenly with the oil.

Place into the preheated oven and cook until crispy and browned. (I usually go and give them a shake around once or twice whilst cooking so all surfaces brown up) Around 30 -40 mins.

Meanwhile wash the carrots well but don’t peel them. Place in an oven proof dish or roasting tray drizzle with olive oil and apple cider vinegar, toss until all are coated evenly. Spread out in a single layer.

Place in the preheated oven and roast for 30mins or until tender and just starting to shrivel.

In a saucepan over medium heat place Quinoa and stock and bring to the boil. Once boiling reduce heat to low and place a lid on. Cook for 15 mins or until all liquid is absorbed.

Once cooked remove lid and allow to settle and dry a little, then fluff with a fork or spoon.

When carrots are cooked and still hot, sprinkle with fennel seeds, thyme and squeeze the lime juice over to meld and heat.

When the potatoes are still hot, add the rosemary, and season to taste.

Combine the quinoa, potato, and carrot onto a platter with all the juice and oil from cooking.

Serve while still warm.