The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Spicy roasted vegetables

Ingredients
- 1 medium aubergine, cut into chunks
- 300 g (11oz) plum tomatoes, halved
- 2 medium sweet potatoes, chopped
- 1 red onion, cut into wedges
- 2 medium courgettes, cut into chunks
- 2 red chillies, finely chopped
- 3 Tbsp. olive oil
- 100 g (3 1/2oz) feta, crumbled
- 300 g (11oz) couscous
- Lemon wedges to garnish
Directions
- Step 1
Preheat the oven to 200°C (180°C fan) mark 6. Put the aubergine chunks into a large roasting tin with the tomatoes, sweet potatoes, red onion, courgettes and chillies. Add 2tbsp olive oil and toss to coat the vegetables thoroughly. Season with salt and pepper. Cook for 40-50min until tender, adding the feta for the last 10min.
- Step 2
Meanwhile, soak the couscous according to the packet instructions. Stir through the remaining 1tbsp olive oil and season generously. Add to the roasted vegetables, and serve with lemon wedges.
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