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.

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 and quarter the parsnips before plunging into boiling salted water for 4-5 minutes. Drain
• Take a deep roasting tin and cover the inside with vegetable oil before placing in the oven to heat
• make a seasoned flour coating by placing the flour, cayenne pepper, garam masala and turmeric in a bowl with a good pinch of salt.
• Toss the boiled parsnips in the flour until well coated.
• Place each parsnip in the hot oil, taking care not to burn yourself and return to the oven.
• Check the parsnips regularly, giving them a quick shake to make sure they crisp up evenly and remove when golden brown.
• To make the yoghurt sauce, mix the juice and zest of a lime with the natural yoghurt and serve.

• 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.