Autumn is a season of flux: brilliant, sun-soaked days and mild nights alternate with chilly evenings, southerly winds and crisp mornings.
From breezy salads to warming soups, organic root vegetables provide a versatile base to a variety of seasonal meals. Nutritionally dense and rich in complex carbohydrates, they’re also deliciously satisfying.
Sweet potatoes, carrots, beetroot, onions and parsnip: here are six of our favourite ways to enjoy the bounty!
1. Roast sweet potato with miso and pecans
2. Roast carrot salad
3. Open beetroot and haloumi sandwich
4. Red lentil daal with sweet potatoes
5. Simple parsnip mash
6. Roast vegetable and kale salad
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