SHOPPING LIST: Cooking Skills: Knife Skills 1, Chapter 6 (Squashes, Roots and Hard Vegetables)

A butternut squash, a red cabbage, a cauliflower, a head of broccoli and a small swede or celeriac. Cheap and heavy, so pick them up on a day with a bag.

Roast butternut squash (3 to 4 portions)
[ ] 1 butternut squash (about 800 g)
[ ] 1 tbsp olive oil
[ ] 1 tsp cumin seeds or smoked paprika (optional)
[ ] 1 pinch salt and pepper

Red cabbage and apple slaw (3 to 4 portions)
[ ] 200 g red cabbage
[ ] 1 crisp apple
[ ] 1 small carrot, peeled
[ ] 2 tbsp plain yoghurt
[ ] 1 tbsp cider vinegar or lemon juice
[ ] 1 tsp wholegrain mustard
[ ] 1 pinch salt and pepper

Roast cauliflower and broccoli with lemon (3 portions)
[ ] ½ cauliflower
[ ] 1 head of broccoli
[ ] 1 tbsp olive oil
[ ] 1 garlic clove, sliced
[ ] ½ lemon, juice and zest
[ ] 1 tbsp grated parmesan (optional)
[ ] 1 pinch chilli flakes, salt and pepper

Roast swede or celeriac batons (3 portions)
[ ] 1 small swede or celeriac (about 500 g)
[ ] 1 tbsp olive oil
[ ] 1 tsp thyme leaves
[ ] 1 pinch salt and pepper
[ ] 2 tbsp plain yoghurt, to serve

For the experiments
[ ] 1 more butternut squash neck or a small squash
[ ] A second small cabbage if you want to compare shredding