This is a fantastically tasty and fragrant dish.

• Start by preheating the oven to 200 degrees C.
• Take a nice deep roasting tin and cut the roots, onion and pepper into one inch cubes. Add the garlic, lemon and Halloumi. Drizzle with olive oil and balsamic vinegar and season with pepper but not salt as the cheese is already salty enough. Mix well
• Place on the middle shelf of the oven for 30 minutes uncovered, mix again and cover with foil.
• Return to the oven for a further 30 minutes
• Serve with Penne pasta and a drizzle of sour cream

This is a simple but beautiful dish that is fun and easy to make.

• Start by prepping your root vegetables, carrots, parsnips, beetroot and celeriac can all be used.
• Peel and wash your mixed root vegetables to take off their tough outer skin before using a potato peeler to peel off long thin strips of root vegetable. Set aside to blanche at the last minute.
• To make the sauce finely dice half an onion and two cloves of garlic before sweating in a pan with a little olive oil, a pinch of dried chilli, salt and pepper.
• Once the onions are golden brown add half a wine glass of white wine and reduce. Take off the heat and add 250ml of cream and the zest of half a lemon.
• Cook your tagliatelle until al dente and blanche your root vegetables in boiling water for three minutes before draining and mixing in to the cooked tagliatelle.
• Serve with the cream sauce and parmesan.

All these roots make fantastic tempura and although they are fried if you get your oil to 170 degrees celcius and place on kitchen towels to absorb any excess oil they aren’t too bad for you.

The trick is to cut your roots with as wide a surface area as possible and no thicker than a pound coin. For parsnips and carrots on the diagonal and the beetroot into circles.

• To make the batter take the Gram (Chickpea) Flour and mix in two teaspoons of garam massala spice blend and a pinch of salt.
• To the Gram Flour whisk in ice cold sparkling water until a light batter is formed.
• Coat each piece of root vegetable in batter and fry in small batches until golden brown.
• Serve with sweet chilli sauce.

• Start by boiling your washed beetroot, either red or golden is fine but a combination looks fantastic.
• Cook your bulgar wheat until tender using about 30g of dried bulgar wheat per person.
• Make a simple dressing with one part red wine vinegar to three parts olive oil adding a pinch of salt and pepper.
• Peel your cooked beetroot before slicing into rounds.
• Compose the salad on a large plate using alternating rounds of beetroot and cut orange slices with a scattering of the bulgar wheat.
• Drizzle over the dressing and finish with some freshly chopped parsley and mint if you have some available.

Parsnips, golden beetroot and carrots work fantastically well here though a little chopped up celeriac wouldn’t go a miss either.

• Start by preheating your oven to 170 degrees celsius.
• Take a large roasting tin and scatter your selection of washed and root vegetables, you’re looking for pieces of roughly the same size, before drizzling with some olive oil.
• Coat the pieces with the oil and place in the oven for ten minutes before turning and adding two apples, cored and halved to the roasting tin.
• Whilst waiting a further twenty minutes for the roots and apples to cook, make a dressing using a tablespoon of honey mixed with one part cider vinegar to three parts olive oil and a pinch of chopped thyme.
• Mix the dressing well and add half to the roasted vegetables and apples, coating them well before returning to the oven for a further five minutes.
• Serve the roots and apples with the rest of the dressing and some soft goats cheese. Season to taste.