In the week before the feasting begins, give your seasonal organic sprouts and other veg the healthy treatment in an easy tray-bake. Recipe adapted from Rukmini Iyer’s book The Green Roasting Tin.

The beauty of this recipe is that you can sub and swap veg as you wish. I recently made it with halved sprouts and lots of carrot batons and similarly sized batons cut from a big chunk of broccoli stalk going spare. Cauliflower florets would be great, as would cubed sweet potato. Maybe throw in some chickpeas.

I do think the tomatoes are a worthy addition – this is the main change from Rukmini’s original recipe. The other change is suggesting seasonal kale at the end, instead of spinach.