Our George Foreman grill was in danger of gathering dust in the corner of the kitchen until a couple of weeks ago. We had used it before to cook vegetables but for some reason found we were using it less often.

We tend to fry vegetables to make pasta sauces but roast vegetables have a different flavour. What I have started doing is cutting the vegetables into thick slices and cooking them in the G.F. before cutting them into chunks to add to a sauce.

I recently cooked a ratatouille this way - cooking thick slices of onion, courgette and aubergine, then chopping and adding to a tomato sauce. Roast garlic develops a mellow flavour, which you don't get with fried garlic.

Tonight's recipe was a 'green vegetable sauce' for pasta:

• Leek

• Courgette

• Onion

• one bulb of garlic

• two peppers

• Herbs, chilli, stock cube.

The leek was chopped and fried, all the other vegetables were cooked on the G.F. grill. The garlic was from Lidl - we bought a 'basket of garlic' and so far all of the bulbs have each been a single huge clove. The cooked vegetables were liquidized along with a little stock and seasoning.

We occasionally use this sauce on a pizza, instead of tomato sauce.