Selections of vegetables like carrots, turnip, parsnip, potatoes – peeled and cut into chunks. Add chopped onion if liked. Toss into a foil lined roasting tin and pour over a mix of 1 tbsp each of runny honey and  sunflower oil, season with sea salt, ground black pepper and a generous pinch of chilli flakes. Stir to coat. Roast at 200C (180C fan) 400F, Gas 6 for 30 to 35 minutes till tender. Stir gtwice to ensure even cooking.

Add peppers, chillies, pumpkin or squash, dried, frozen or fresh tomatoes.

One pot meal – lay chicken or turkey strips, chops, fish or sausages on top to roast with the vegetables.

Sauce or soup –blitz left over vegetables to make soup or a quick pasta sauce.

Dry herbs or tomatoes on the base of the oven at the same time. Sliced apples also dry well this way.

A quick tangy store cupboard/ freezer meal. Serves 4

Blanch sprigs of cauliflower in boiling salted water till just tender, drain and plunge into cold water to refresh. Drain. Heat the oil over medium heat and gently stir fry the garlic, add the spices and stir to toast. Add the cauliflower and stir well together. Season with salt and pepper. Add a splash of water, turn the heat to low, cover the pan to steam cook for 5 minutes. Check seasoning to taste. Serve hot or cold.

Never use a copper or brass pan.

Chutneys and pickles improve with keeping.

A simple apple chutney recipe which can be adapted to use any dried or fresh fruit or vegetable you like. Alter the spices, vinegar and seasoning to suit your taste.

Put all the ingredients into a deep pan. Stir till boiling, simmer 1 hour or till thickened. Pot and seal. Cook. Label and store in a cool dark place.