Ingredients

• 50g raw cashews
• 2 tbsp coconut oil
• ¼ tsp chilli powder
• 500g parsnips (about 4), peeled, quartered and cut into chunks
• 2 curry leaves (optional)

For the dressing:

• ½ tbsp maple syrup
• 1 tbsp light soy sauce
• 1 tsp Sri Lankan or Madras curry powder
• 2 tsp wholegrain mustard
• ½ lemon, juiced
• 1 tbsp rapeseed or olive oil

Method

1. Heat the oven to 180C/160C fan/gas 4 and roast the cashews on a baking tray with 1 tsp of the coconut oil and some salt for 8-10 mins until golden. Sprinkle with the chilli and set aside. Whisk all the dressing ingredients together and set aside.
2. Turn the oven up to 200C/180C fan/gas 6. Toss the parsnips in the rest of the coconut oil and salt, and roast on a baking tray for 20-30 mins until browned. Scatter the curry leaves over for the last 5 mins, if using. Toss the parsnips in the dressing and pile onto a platter, scattered with the cashews.

Ingredients

• 500g carrots
• 1 tbsp cornflour
• 1 tbsp vegetable oil
• 1 tsp finely chopped tarragon
• A little black pepper

Method

1. Heat oven to 200C/180C fan/gas 6. Cut carrots into ‘fries’, about 1cm thick, and mix with cornflour and a little black pepper. Toss with vegetable oil, spread in a single layer on a baking tray lined with parchment, and bake for 40-45 mins, turning halfway. Mix a little salt with tarragon and toss through the cooked fries.

Ingredients

• 1 tbsp sweet smoked paprika
• ½ tbsp ground cumin
• 1 tsp garlic powder
• 100g plain flour
• 200ml buttermilk or kefir
• 1 head of cauliflower (500g), broken into florets
• 80g hot sauce
• 1½ tbsp maple syrup
• 1 tbsp butter
• Celery sticks, to serve

For the ranch dip:

• 100g Greek yoghurt
• 3 tbsp mayonnaise
• 2 tbsp chopped chives
• 1-2 tbsp milk

Method

1. Heat the oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Mix together the paprika, cumin, garlic powder, flour and ½ tsp salt in a large bowl. Make a well in the centre and whisk in the buttermilk. Tip in the cauliflower and toss to coat. Spread out the cauliflower on the baking tray and cook for 20-25 mins, turning halfway through, until crisp at the edges.
2. Warm the hot sauce, maple syrup and butter in a small pan set over low heat, for 2-3 mins. Liberally brush over the cauliflower and put back in the oven for 8-10 mins.
3. For the ranch dip, whisk together the yoghurt, mayo, chives, milk and a pinch of salt in a bowl. Serve with the cauliflower alongside some celery sticks for dipping.

Ingredients

• 900g trimmed broccoli, divided into florets
• 25g butter
• 50g parmesan (or vegetarian alternative), grated, plus extra to serve

Method

1. Drop the broccoli florets into a pan of boiling salted water. Bring back to the boil, cook for 3-5 mins until tender, then drain.
2. Melt the butter in a large frying pan and, once sizzling, add the broccoli. Season with salt and pepper and sprinkle in as much of the parmesan as you want to use. Gently stir the florets in the cheese and butter. Scatter on a little more grated parmesan to serve.

Ingredients

• 4 corn cobs
• 100g butter, softened
• Zest 1 lime
• 2 tsp chopped fresh chilli or 1 tsp chilli powder, mild or hot, depending how spicy you like it
• Lime wedges, to serve

Method

1. Soak corn in cold water for 15 mins. Heat a griddle pan or barbecue and, when hot, place the corn directly on the bars. Cook for 30-40 mins, turning regularly, until the corn is tender and charred in spots.
2. Meanwhile, mash the butter with the lime zest and chilli. When the cobs are done, top each with a knob of flavoured butter and serve with lime wedges.

Ingredients

• 16-20 asparagus spears, about 500g/1lb 2oz
• 2 tbsp sesame oil
• 1 tbsp soy sauce
• 1 garlic clove, crushed
• 2 tbsp sesame seeds

Method

1. With one hand, hold an asparagus stalk at its base. Bend the stalk over with your other hand – the asparagus will break where the woody part ends and the tender part begins. Discard the base. Place 4 or 5 asparagus stalks next to one another. Skewer them crosswise in two places – just below the tips and 3cm from the bottom – with slender bamboo skewers. You will end up with something that looks like a raft.
2. In a small bowl, combine the sesame oil, soy sauce, garlic and sesame seeds and stir with a fork to mix. Brush this mixture on the asparagus rafts on both sides. Season the asparagus with a little salt and lots of pepper.
3. Grill the asparagus on a barbecue or in a griddle pan for 4-5 mins per side, turning with tongs. Sprinkle with sesame mix as they grill.

Ingredients

• 1 tbsp olive oil
• 1 medium-size red cabbage, quartered, cored and shredded
• 1 finger-size piece fresh root ginger, finely chopped
• 2 onions, sliced
• 1 tsp ground allspice
• 1 tbsp mustard seeds
• 100g golden caster sugar
• 150ml red wine vinegar

Method

1. Heat oil in a large saucepan, add cabbage, ginger, onions, allspice and mustard seeds, then cook for 5 mins until just starting to wilt.
2. Scatter over the sugar and pour in the vinegar. Cover pan, gently cook for 10 mins, then remove lid and turn up the heat to medium. Simmer the liquid in the cabbage for about 20 mins, stirring occasionally, then stir continuously for the last few mins until all the liquid has evaporated and becomes sticky on the bottom of the pan. Tip cabbage into a large bowl and serve.

Ingredients

• 1 tbsp vegetable oil
• 1 garlic clove
• 200g bag spinach
• 2 tbsp soy sauce
• 1 tbsp toasted sesame seeds

Method

1. Heat the oil in a pan and cook the garlic for a few secs. Tip in the spinach and cook for 2 mins, stirring often until just beginning to wilt. Drizzle over the soy sauce, toss through and scatter with sesame seeds. Great served with grilled chicken.