Sweet potato, black bean, chorizo and coconut bowl by Tori Haschka
Nigel Slater's parsnip rosti recipe
Yotam Ottolenghi's fennel with capers and olives. Serve with a spoonful of ricotta, if using, and some freshly grated lemon zest. Finish with a drizzle of olive oil and serve warm or at room temperature.
Beetroot, celeriac and apple rémoulade - root vegetables don't come much fancier than this