Serves 4

For the vegetables:
2 parsnips
5 carrots
2 stalks of celery
1/8 of a celeriac
1/4 suede
1 leek
All diced to about 1 cm

4 cloves of garlic
1 small red chilli, de-seeded
Finely chopped

Pinch of ground cumin

400g spaghetti

To finish:
A large handful of each dill, parsley, fresh coriander and basil, roughly chopped
3 tbsp tahin
1/2 preserved lemon, flesh discarded and peel finely chopped

Add a good glug of olive oil, the vegetables, garlic, chilli and cumin to a deep frying pan and put on a medium heat. Fry for about 5 min, then salt lightly and cover. Keep cooking over low heat, stirring occasionally.

Bring a large pan of salted water to the boil and cook the spaghetti al dente. If the vegetables threaten to run dry, add some water from the pasta.

You can wash and chop the herbs while the pasta is cooking.
Put the tahin in a small bowl, and add some pasta water spoon by spoon, stirring all the time until it has the consistency of a runny batter.

When the pasta is done, drain it adding a good bit of the water to the veg – you want to see a bit of liquid, but the vegetables should not be floating. Mix the pasta, the tahin, the herbs and the lemon carefully into the vegetables, and season with salt and pepper to taste – you might not need any salt as the pasta water should be quite salty. Rest covered for a couple of minutes for the tastes to blend, then serve hot.