Quick fix — Salads

Preheat the oven to 200°C /400°F /gas mark 6. Line a roasting tin with baking parchment. Chop the vegetables into bite-sized pieces and place in a large bowl. Dress in a few tablespoons of light olive oil, just enough to coat. Cover the vegetables with any robust herbs or garlic and season well. Place in the hot oven and reduce the temperature to180°C/350°F/gas mark 4. Move the vegetables every 10 minutes, until caramelised on the outside and softened on the inside, but holding good shape. Remove and adjust the seasoning. Splashing a tray of roast pumpkin with sherry vinegar halfway...

Infuse 75ml light olive oil by gently frying several sage leaves and a few slivers of garlic in it until they impart their flavour. Pass through a sieve and whisk in 25ml of sherry vinegar, 2 tsp of good flavoured honey and sea salt. Use over roasted roots.

Chegworth Valley beetroots are great at the moment. Mandolin ruby, candy striped Choggia or golden beetroot into wafer thin discs and layer with torn pieces of Buffalo Mozzarella. Dress with Unio Moscatel Vinegar and Nunez de Prado Flor de Aceite Olive Oil, fresh herbs and some scattered toasted seeds

Use Cavolo Nero or January King cabbage as an unusual salad green – just shred and massage with Nunez de Prado Olive Oil and a good Sherry Vinegar and serve with chunks of sweet roasted carrot and parsnip, with a good shaving of Parmesan to finish it off.