The contrast int this recipe is great and with the inclusion of a piece of bread is a hearty meal at any time of year.

• Start with the soup. Finely dice the onion and garlic and sweat in oil and butter.
• In a pestle and mortar, bash the fennel seeds before adding to the onion with a  pinch of dried chilli and salt and pepper
• Wash, peel and cube the celeriac and add to the pan and mix well
• Add enough stock to just cover the celeriac and simmer on a low heat for 30-40 mins until tender.
• Blend the soup to a smooth consistency.
• To garnish, break up a handful of walnuts and add to a pan with the greens and a knob of butter and a little olive oil.
• Saute the greens and walnuts with a few grates of nutmeg and a good pinch of flakey sea salt.
• Serve the soup with a dash of cream and a spoon full of greens and walnuts sprinkled on top

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

• Follow the recipe for Stock Infused Potatoes but instead of quartering the potatoes cut them into one inch thick slices and cook for no more than five minutes.
• Remove from the stock after this time and place on a piece of foil under a hot grill to crisp up each side.
• To make the mushroom ragu, finely slice the onion and garlic and place in a pan with a knob of butter and a little olive oil to slowly soften.
• To the pan add a pinch of dried chili and a crack of pepper with a few sprigs of thyme. After five minutes add half a glass of white wine and a ladle of stock to the pan and reduce down for a minute or two until roughly halved in volume.
• At this point add the mushrooms (of whatever variety you have) to the pan, cover and ensure that the heat isn’t too high.
• After two to three minutes of cooking the mushrooms should be ready. Remove from the heat and add cream for richness.
• Serve in bowls with some of the grilled potatoes on the side

• Pre-heat the oven to 200 degrees celsius.
• In a baking dish add quartered tomatoes and thickly sliced onions and dress with crushed garlic, salt and pepper, balsamic vinegar and olive oil.
• Cook the tomatoes in the oven for twenty to thirty minutes until charred and soft.
• Add the tomatoes and onions with their dressing and juices to a bowl with some cooked puy lentils and crumbled feta.
• Chop a generous handful of herbs like marjoram, parsley or coriander and mix into the dish.
• Serve warm or cold.

This is a fantastic soup for the autumn.

• Start by frying a chopped onion.
• Blitz together a thumb sized piece of root ginger, two cloves of garlic and a chilli (decide what strength suits your pallet) before adding to the frying onion.
• Add two teaspoons of cumin seeds, a teaspoon of ground coriander, two teaspoons of ground turmeric and a teaspoon of fennel seeds to the pan and lower the heat whilst stirring in the spices.
• Add about 600g of washed and diced parsnips to the pan and stir for a few minutes before adding enough stock to just cover the parsnips.
• Turn the heat up and cover the pan whilst you leave the parsnips to cook. When the parsnips are tender turn off the heat and add a chopped eating apple minus the core to the pan before blitzing up using a food processor until smooth. Season with salt to taste.