Spice

1. Why ? Spices are super good for you, and they add loads of incredible flavour to vegetables.

2. What ? All veg loves a bit of spice. Beetroot loves star anise. Sweetcorn loves lemon grass. Cabbage loves cumin. Tomatoes love fennel seeds. Swede loves ginger. Squash loves cardamom. Cauliflower loves paprika. Courgettes love turmeric. Onions love juniper. Carrots love coriander seeds. Sweet potatoes love chilli.

3. How ? Roast your veg whole, in wedges or chunks. Once tender and caramelised around the edges, toss with spice. Taste. Add more spice if needed. Roast for another 5 mins. Steam - Cut your veg into bite-sized chunks. Steam in a colander or steam basket over boiling water till just tender. Toss with oil or butter and your chosen spice. Stir fry - Cut your veg into bits. Sizzle in oil or water with your spice till just tender. Mash - Roast your veg. Mash in the spice. Gratin - Thinly slice, steam or fry. Toss with your spice, cover with a 50/50 mix of cream or coconut milk and stock. Bake in the oven.

4. Then ? Serve your spiced veg as a side. Or, toss with leaves and a simple dressing for a salad. Blend with stock to make a soup. Toss with noodles for a quick weeknight main.

5. Spice Sums… Add spices to veg, plus a hint of herbs or citrus and you can take your veg on holiday: • To Vietnam - Thinly slice a stem of lemon grass. Mix with the juice of 1 fresh lime, 1 finely chopped garlic clove and a handful of fresh coriander. Gorgeous with ribbons of raw or steamed carrots. • To Morocco - Mix 2 tsp each of ground coriander and cumin seeds with a pinch of ground cinnamon, sliced tomatoes, a squeeze of lemon and a handful of fresh mint. Ace as a side to roast lamb or grilled halloumi. • To Mexico - Fry 1 tbsp cumin seeds with thin slices of chilli. Add your veg, cabbage works well. Cook till just tender, or a little crisp around the edges. Finish with the juice of 1 lime and a handful of fresh coriander. • To New Orleans - Mix ½ tsp cayenne pepper with 2 tsp dried oregano, 1 tsp Demerara sugar, the zest of 1 lemon and 2 bay leaves. Fry 1cm cubes of squash in the mix with a good slosh of oil. Swirl, minus the bay leaves, into a risotto.