RED CABBAGE & SPROUTS

Preheat your oven to 180c and grab yourself a large roasting tray. Next, cut the cabbage in half. Be very careful at this stage as the cabbage will be tough.

Once in half cut again into quarters. This is easier as you can place the cabbage flat side down. Cut the quarters in half again so you are left with eight wedges.

Next, into your roasting tray add the cabbage wedges in a single layer and top with the sprouts. Drizzle the cabbage wedges and sprouts in olive oil. Then make sure the cabbage is lightly coated by rubbing the oil into the wedges.

Sprinkle with salt and roast in the oven for 20 minutes. Remove from the oven and flip the wedges over and continue to roast for another 10 minutes.

Once the cabbage is cooked and the sprouts are lovely and roasty, remove and ENJOY!

If you're feeling fancy: When the vegetables have 10 minutes left to roast, add some pecans and a drizzle of maple syrup to the tray. This will caramelise the vegetables and then give an added crunch and nuttiness to the dish.

ROASTED POTATOES

Preheat your oven to 180c and grab yourself a large roasting tray. Now, peel the potatoes, then wash them under the tap to remove any dirt.

Cut the potatoes into quarters. This makes small roasties so if you like them bigger leave them as halves. Add them to a saucepan and top with water. Add a pinch of salt to the water and cover. Bring to the boil and simmer for 15 minutes, until the potatoes just start to break up around the edges. Then drain and leave the potatoes to one side to dry out.

In the roasting tray add a layer of oil to cover the base of the tin. I used olive oil but you can use any oil you like. Add the tray to the oven for five minutes to heat the oil. Carefully remove the tray from the oven and lay the potatoes across the hot oil. Be careful as the oil may spit! Place the tray back into the oven.

After forty minutes, remove the potatoes and turn them over to make sure they are lovely and crisp all the way around! Add back to the oven for a further 20 minutes. Remove from the oven and serve immediately for optimum crunch.

If you're feeling fancy: When roasting the potatoes, add a few sprigs of rosemary and some peeled cloves of garlic. This will give the roasties a lovely flavour.

CARROTS & PARSNIPS

Preheat the oven to 180c and grab yourself a large roasting tray, a peeler, a knife and the carrots & parsnips.

Firstly, peel the carrots and parsnips. Chop the ends of the vegetables and cut the carrots in half. Once cut in half, cut again. Then once more. This will leave you with batons. With the parsnips, Cut them in half lengthways and then half again. Similarly to the carrots.

Add the vegetables into a saucepan and top with water. Bring to the boil and simmer for 15 minutes. This is par boiling the vegetables to ensure they are lovely and soft. It also reduces roasting time.

 Drain the vegetables and add to a roasting tray. Drizzle with olive oil and season with S&P.

Place in the oven and cook for 40-50 minutes. Once cooked and you can see that the vegetables have started to brown at the edges, remove from the oven and ENJOY!

If you're feeling fancy: You can add a drizzle of honey (around 2 tablespoons) to the vegetables at the start of roasting. This will give a lovely sweetness and caramelisation.