Seasonal eating with Craig Wilson, The Kilted Chef of Eat On The Green.

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Autumn root vegetables have never been more fashionable. Why not try roasting them on a baking tray or individual foil parcels? Any combination of carrots, parsnips, celeriac, sweet potatoes, neeps or beetroot will give you a tasty result. Root veg also makes amazing mash, either mixed with potatoes or in any combination you like. For something truly special, sauté some pancetta, onions or roasted garlic and mix it through, or add shredded cabbage or sprouts, butter, cream and seasoning to make Colcannon.

If you’re making stew or casserole, reduce the stock naturally rather than using a thickener and chop your veg much bigger than usual. It looks amazingly rustic and hearty. For an easy but impressive finishing touch, try shallow frying your root veg peelings and serving them up as crisps or a topping for your mash. Yum!

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