As a side-dish or a hearty main course, this flavoursome dish is perfect for the colder months. Serves four.

200 g (7.05 oz) potatoes 200 g (7.05 oz) pumpkin 300 g (10.58 oz) sweet potato 150 g (5.29 oz) turnips or parsnips 150 g (5.29 oz) onion 3 cloves garlic 1 teaspoon rosemary 1 teaspoon marjoram 1 teaspoon thyme 50 ml (1.7 oz) olive oil Sea salt

1. Heat oven to 400°F/200°C.


2. Peel and chop vegetables into 2cm cubes and place in a roasting pan.


3. Toss the vegetables with the olive oil and salt.


4. Roast for 30 minutes, then scatter the garlic cloves in with the vegetables and stir briefly. After a further 20 minutes, add herbs and stir again.


5. Serve when evenly browned and tender.