Towards the end of the season we are face with a proliferation of roots that have been slowly developing underground all summer. We’ll spice beets with cumin and garlic. We’ll slow roast carrots and parsnips an see how the sweetness develops and we’ll have turnips seasoned with mint.

Although technically tubers, we will also consider potatoes and sweet potatoes with a spicy sweet potato pate and curried sweet potatoes. Then simple paprika spiced roasted potatoes, boiled potatoes with herbed onion and leeks and an herbed potato-caper salad.