Veggie sides, but not as you know them: a spicy-sweet, Mexican-style roast pumpkin with salsa and chipotle oil, an almost-Indonesian marinated beetroot with salty peanut dressing, and charred brussels sprouts in a lime and basil dressing
Heat the oven to 240C /475F/gas 9. Soak the chipotle chillies in 150ml boiling water for 20 minutes, until softened, then put in a food processor with two tablespoons of the soaking water. Add the miso paste, oil, maple syrup, garlic cloves and tomato paste, then blitz for four minutes, until completely smooth.
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