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.

This salad is a meal in itself and has so many interesting flavours to keep you coming back for more.

• Start by making the dressing. Zest the lime and squeeze out it’s juice into a bowl with the zest.
• Add three times the amount of light olive oil to lime juice and the soy sauce. Add the sugar,  garlic and grated ginger (I tend to wash mine and grate the ginger with it’s skin on). Mix the dressing well and set aside.
• Now take a good selection of different hard and green cabbage, Brussel’s sprouts also work really well in this recipe, and cut finely using a knife or your food processor. Add the cabbage to a bowl with the finely sliced chilli.
• Wash the carrot and use a potato peeler to cut long fine strips of carrot into the salad bowl.
• Pour the dressing over the salad and mix well before setting aside.
• Take a hot dry frying pan and toast a couple of tablespoons of mixed seeds until they pop.
• Dice the smoked tofu and finish the salad by gently mixing the tofu and seeds into the salad.
• Garnish with fresh coriander leaves if you wish.

This is such a simple idea that can be adapted to include all manner of root veg and greens. They are great served as a light lunch with some of our green tomato chutney which is now available to buy online.

• Start by washing and dicing the carrots and parsnips before boiling in lightly salted water until tender.
• Drain and season with salt, pepper and a few grates of fresh nutmeg before coarsely mashing.
• Grate the cheese and mix well
• Heat up a little oil and butter in a frying pan and place a serving plate in the oven to warm
• Form the mashed veg into little patties before dusting with flour and frying on both sides until golden brown.
• Place on the hot serving dish in the oven while you fry the rest of the cakes.

• Preheat your oven to 200 degrees Celsius.
• Wash the carrots thoroughly and chop into thick slices. Cutting on the diagonal will give a bigger area to soak up the flavours. If using baby carrots, they can be used whole.
• Put the carrots in a roasting tray with the garlic cloves left in their skin.
• Season with a pinch of salt, and drizzle with vegetable oil and runny honey.
• Mix well in the roasting tray before placing in the oven for a good fifteen minutes or until beginning to soften.
• Remove from the oven and add orange juice and thyme before adding back to the oven for a few minutes until cooked through and glazed.