1 Put the fennel, aubergine, pepper and courgette in a roasting tray.
Add a glug of olive oil, season with salt and pepper and toss around to coat the veggies in the oil.
Roast in the oven for 20 minutes, turning a couple of times until the veg are pretty much cooked through and turning golden.
2 Meanwhile, heat a paella pan or large frying pan over a low– medium heat and add a glug of olive oil.
Sauté the onion for 8–10 minutes until softened.
Increase the heat to medium and stir in the rice, paprika and saffron.
Cook for around 1 minute to start toasting the rice, then add the white wine.
Reduce by about half before stirring in two-thirds of the stock.
Reduce to a simmer and cook for 10 minutes without a lid, stirring a couple of times.
3 Stir in the peas, add some seasoning, then gently mix in the roasted veg.
Pour over the remaining stock, arrange the lemon wedges on top and cover with a lid or some aluminium foil.
Cook for a further 10 minutes.
4 To ensure you get the classic layer of toasted rice at the bottom of the pan, increase the heat to high until you hear a slight crackle.
Remove from the heat and sit for 5 minutes before sprinkling over the parsley and serving.