The Ingredients 1 red onion, cut into 8 wedges 250g raw beetroot, peeled and cut into small chunks ½ butternut squash, peeled and cut into small chunks 4 fat garlic cloves, unpeeled

The Ingredients 2  slices of crusty bread, 1” thick Olive oil 1/3 c. part-skim ricotta

The Ingredients 4 large beetroot (about 500g), peeled, ends trimmed and spiralized into thick noodles 1 tbsp olive oil

Ingredients sea salt freshly ground black pepper 600 g baking potatoes

The Ingredients 175g pearl barley 1kg peeled squash or 1 butternut squash , unpeeled 3 tbsp olive oil zest and juice 1 orange

The Ingredients that we will use : 2 onions, thinly sliced 2 tbsp sunflower oil 1 garlic clove, crushed

The Ingredients that we will use: 1 medium pumpkin or large squash (about 1½kg) 1 tbsp rapeseed oil ½ tsp ground allspice 1 large onion, finely chopped

The Ingredients we will use 1.2kg floury potatoes, such as Maris Piper or King Edward 50ml vegetable oil 30g dried porcini mushrooms, soaked in hot water for 15 mins, then drained (reserve the liquid)

The Ingredients we will use 1 butternut squash , peeled and cut into long pieces 1 tbsp olive oil 250g pearl barley 300g Tenderstem broccoli , cut into medium-size pieces 100g SunBlush tomato , sliced

The Ingredients we will use :  200g dried chickpeas, soaked for 6-8 hours 2 tbsp extra virgin olive oil, plus extra to serve (optional) 2 onions, finely sliced 6 garlic cloves, crushed