Like many people I have an excess of vegetables at this time of the year and I also enjoy coming up with recipes for new ways of cooking them. This year I have been enjoying roasting beetroot on the BBQ; I start by either scrubbing it beforehand and popping it on and peeling it later or peeling it, wrapping it in foil and roasting it.

Our recipe for Spicy Stuffed Vegetables are a great way of using excess capsicum or oversized courgettes and are great reheated the next day for lunch. I love growing beans and don’t get sick of making a quick bean salad by cutting and blanching my beans, adding a can of Craig’s Beans (any type), some chopped red onion, and my favourite dressing with this is Eta Aged Balsamic with Horopito Vinaigrette.
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