There’s nothing better for a lazy chef than to put food in the oven and step back while it does all the work. This dish is a perfect example, and full of flavours inspired by Spanish and southern French cuisine. It is also full of colour – especially if you use different colours of beetroot and potatoes. You will need to soak the cashews overnight to make the aioli. Serves 4 1.5kg coarse sea salt 750g fresh beetroot, preferably red, yellow and Chioggia varieties 750g potatoes, preferably pink and purple Advertisement For the aioli 1 pinch of saffron threads (about 20) 200g raw cashews, soaked overnight and rinsed 1 tbsp apple cider vinegar or the juice of ½ lemon 2 or 3 garlic cloves, chopped 1 Set the oven to 200C/400F/gas 6. Spread half of the salt over the base of a baking tin. Pierce each potato and beetroot a couple of times with a fork. Arrange them on the tray and cover with the remaining salt. Bake in the oven for about 1 hour, or until tender. 2 While the vegetables are co