Provençal Roasted Vegetable Escabèche with Saffron

Heat the oven to 220°C (200°C fan). Spread the aubergine, courgettes, red peppers, fennel and red onion across two large baking trays in a single layer. Drizzle with 4 tablespoons of the olive oil, season with 1 teaspoon of the salt, and toss to coat evenly.

Roast for 35–40 minutes, turning once halfway through, until the vegetables are tender and their edges are deeply caramelised and spotted dark brown. Remove from the oven and set aside.

While the vegetables roast, combine the white wine, white wine vinegar, water, sugar, saffron threads and remaining ½ teaspoon salt in a small saucepan. Warm over medium heat, stirring, until the sugar dissolves and the liquid turns gold from the saffron, about 2 minutes. Remove from the heat and set aside.

Heat the remaining 2 tablespoons of olive oil in a small frying pan over medium-low heat. Add the garlic, coriander seeds, fennel seeds, peppercorns, bay leaves, thyme and orange zest strips. Cook gently, stirring occasionally, until the garlic is soft and fragrant but not coloured, about 4 minutes.

Pour the warm saffron brine into the spiced oil and return to a gentle simmer over medium heat for 2 minutes to marry the flavours.

Arrange the roasted vegetables in a single deep layer in a large ceramic or glass dish. Pour the hot marinade evenly over the top, pressing the spices and aromatics down amongst the vegetables.

Cover and refrigerate for 48–72 hours, turning the vegetables gently once or twice during that time.

Remove the dish from the refrigerator at least 30 minutes before serving to allow the vegetables and olive oil to return to room temperature. Discard the bay leaves, thyme sprigs and orange zest. Finish with a generous drizzle of extra-virgin olive oil and scatter over the torn parsley and basil.