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.

• Serves 6,
• Requires 4ltr casserole dish
• Roll the lamb fillet pieces through the seasoned flour and then arrange in the bottom of the casserole dish patting any excess flour off before hand. When the first layer is complete then create a layer of the vegetables. Repeat the meat, vegetable layering until all the ingredients are gone.
• Sprinkle over the barley and parsley stalks and lightly season.
• Pour in the stock and bring to the boil over a high heat, turning down once boiled, skim off the froth from the top and cook in the oven with a tight fitting lid for 2 hours at 160c.
• Make up the dumplings by mixing the flour and thyme together, and then mix the suet without blending or rubbing together.
• Add enough iced water to create an elastic stiff dough that leaves a clean side to the bowl.
• Knead softly and cut into 12 pieces, then shape into rounds.
• Add the dumplings to the stew once cooked for 2 hours, and place back in the oven, with the lid off for 30 more minutes with the temperature turned up to 190c. The dumplings will cook and go golden brown on top.
• Serve with chopped fresh parsley sprinkled over the top of each plate.

• Preheat your oven to 170 degrees Celsius.
• Dice all of your roots to an even size before placing in a large baking tray.
• In a pan gently heat the butter and oil until the butter has melted before adding the cumin seeds, they add a lovely earthy flavour to complement the sweet roots. Stir the seeds in the butter for a few minutes before pouring over the diced roots.
• Season and mix well so that the diced roots are well coated before placing in the oven. After twenty minutes add the cubed bread to the tray and mix well to ensure it is covered in the butter and oil.
• Return the tray back to the oven for another ten minutes or until the roots are cooked and the bread is crisp.

Squash and nutmeg are perfect partners and this soup couldn’t be simpler to make.

•  Place diced squash in a heavy bottomed pan with the carrots. Heat with a glug of olive oil, a pinch of dried chilli and two or three grates of fresh nutmeg, you really don’t need much.
•  Stir for five minutes taking care to make sure that the squash and carrots don’t burn as this will leave an unpleasant bitter taste in your soup.
• Add enough stock to just cover the squash and carrots and leave to simmer until the vegetables are just tender before blending until smooth.
• Season to taste before adding a tin of drained borlotti beans and heating through for a few minutes.

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.