Ingredients

• For the chilli & vanilla chocolate butter

  • 200g unsalted butter, softened
  • 60g dark chocolate (70%), melted, cooled slightly
  • 2 tsp LittlePod vanilla paste
  • 1/2-1 tsp chilli flakes, to taste
  • 1/4 tsp flaky sea salt

  For the vegetables

  • 3 medium carrots, peeled and cut into thick slices
  • 3 mixed peppers, deseeded and cut into wide strips
  • 2 medium courgettes, cut into thick batons
  • 3 tbsp olive oil, plus extra to finish
  • Salt and freshly ground black pepper

  To serve

  • 6 thick slices sourdough
  • 1 fresh red chilli, sliced
  • A few sprigs of flat-leaf parsley
  • Flaky sea salt

Method

1. Preheat the oven to 200°C (180°C fan). Toss
the carrots with 1 tablespoon of the olive oil and
a pinch of salt on a large tray and roast for 10
minutes to give them a head start.

2. Toss the peppers, leeks and courgettes with
the remaining olive oil, salt and pepper. Add to
the tray (or use a second tray – do not overcrowd)
and roast for a further 20–25 minutes, turning
once, until everything is tender and lightly
caramelised at the edges.

3. While the vegetables roast, make the butter.
Beat the softened butter with the melted
chocolate, LittlePod Vanilla Paste, chilli flakes and
salt until smooth and evenly speckled. Taste and
adjust the chilli – it should announce itself
after the vanilla, not before.

4. Char the sourdough slices on a hot griddle
or under a grill until well marked on both sides.

5. Pile the roasted vegetables onto the charred
toast, then spoon generous amounts of the
chilli-vanilla chocolate butter over the top so
it melts through the heat of the vegetables.

6. Finish with fresh sliced chilli, parsley leaves, a
drizzle of olive oil and a scattering of flaky salt.
Serve immediately while the butter is still melting.