The Guardian’s Spiced Swede and Onion Beignets with Lime Pickle Yoghurt are delicious as are or can be made with other vegetables instead of swede as the recipe suggests - such as beetroot, potato, parsnip, celeriac or even carrot.

Perfect for transporting in a lunchbox, Epicurious’ Swiss Chard and Herb Fritters with yoghurt sauce have a spicy harissa kick and are full of the goodness of not only chard, but parsley as well.

For a twist on the traditional try this Halloumi with Broccoli Tabbouleh and Honey-Harissa Dressing from BBC Good Food. You could add small pieces of steamed carrot or beetroot instead of the tomato to make it truly seasonal.

Matt Moran’s Carrot, Cauliflower and Za’atar Soup uses two of my favourite Winter vegetables. It’s a great one to enjoy while the weather is still cool, before soups give way to salads in a few months time.

Happy cooking,

Alice