7 Prepping your veg

BEETROOTS peeled and roasted THE SEASON [ ] all serve 2

Before you start... Preheat your oven to 200 degrees (180 fan) Top and tail two beets but leave them unpeeled * *

Roast in the oven for 45 minutes *

Chop up how you want and serve with feta cheese in a salad * Allow to cool for five then pull off the skin using kitchen roll * Before you start... Wash four cabbage leaves Lay them flat on a board, cut off the stems * * CABBAGE shredded and fried S E S O N A L

Cooking... Heat a little oil in a frying pan Gently fry for 10 minutes, seasoning at the end Serve in a Chinese-inspired stir fry * * *

Roll up the leaves & slice the roll *

PARSNIPS chopped and roasted

Before you start... Preheat your oven to 200 degrees (180 fan) Top and tail two parsnips, leaving unpeeled but washed * * Chop your parsnips into quarters *

Cooking... Put onto a baking tray, season and add a drizzle of oil Roast for 20 minutes, turn and then roast for another 20 * *

And then into eighths, chop each eighth in half, creating batons * CARROTS boiled and buttery Before you start... Top and tail two carrots, leaving unpeeled but washed Chop your carrots into quarters, then eighths * *

Cooking... Put into a saucepan and cover with water Add a knob of butter/vegan spread, seasoning and a tsp of sugar and cook until the water has evaporated. Stir through some parsley * *

Chop each eighth in half, creating batons *

Serve your carrots as a side to a nice cottage pie *