Root vegetables

A few years ago, chef Paul Ainsworth devised this dish as a simple side for his Italian-style restaurant, Caffè Rojano. The result was unexpectedly delicious; the parsnips, coated in breadcrumbs, turned delightfully crisp, resembling chips. They’re the ideal side with your Christmas meal and will no doubt become a staple for future celebrations

The crispy paprika-spiced skins add a lovely kick alongside the autumnal flavours of sage and squash. We just love the way the creamy sauce nestles inside the pasta

Wondering how you’ll manage to cut neat slices through a notoriously firm butternut squash? The secret is in part-roasting it before the hasselback-slicing process

Instead of beans, this chilli has little nuggets of squash peppered through it – a welcome pop of sweetness for the rich, almost gamey, quality of lamb

Full of beta carotene, vitamin C and other antioxidants, sweet potatoes are one of the veg world’s most unsung heroes

A vibrant soup with Eastern European origins, topped with filling dumplings. Beetroot is a great source of most of the vitamins and minerals your body needs.

Umami-rich miso and soy combine with ginger and brown sugar to make an incredibly moreish glaze for salmon, surrounded by a rainbow of roast root veg. Perfect for informal entertaining

We’ve updated the meat-free classic with layers of root veg mash. Serve as a centrepiece with your favourite veg

For a pie that’s tailored to you, switch up the fish to your favourite variety. Sweet potato mash also works for the topping, or use leftover regular potato mash if you want to keep it simple