CABBAGE: Finely shred a pointed cabbage and steam until tender. Mix with mashed potato and peanuts. Fry in olive oil until golden, turning occasionally.
ORANGE, pictured: Peel and slice oranges, sprinkle with mixed spice and drizzle with honey, wrap in foil and bake in a hot oven for 5-6 minutes. Sprinkle with toasted almonds.
LEEKS: Fry sliced leeks until tender, then add a cooked, diced potato. Pour over four beaten eggs and cook until set. Sprinkle with cheese and grill until golden.
SWEDE and APPLE: Mix bite-sized chunks of swede and dessert apple in a roasting tin with a little oil. Roast in a hot oven until golden and serve with parsley butter.
* Recipes from November's edition of Somerfield magazine.