Root vegetables contain a number of antioxidant compounds which may help to prevent cancer. Beetroots also contain a high level of folate, a B vitamin which may help to protect the heart, while sweet potato is a potent source of betacarotene, which maintains gut, eye and skin health.

Root vegetable terrine
Serves four

Ingredients:
4 leaves red cabbage
1 beetroot
1 sweet potato
1 turnip
1 onion, sliced
1 or 2 egg yolks
Salt and pepper to season
Small handful of thyme
Nutmeg to grate
Handful of pickled peppercorns

Peel and chop the beetroot, sweet potato and turnip into large chunks. Parboil until still firm but beginning to cook. Drain well and leave to cool. Use paper towels or a cloth to squeeze out as much water as you can. Then, individually purée the vegetables to make a thick paste out of each. Add an egg yolk if you feel a mixture needs binding. Season each vegetable mix and grate a little nutmeg into the turnip mixture.

Use the cabbage leaves to form an outside ‘shell’ around a cake tin or terrine dish. Then, in layers, spread on the vegetable purées in turn, sprinkling the sliced onion, thyme and peppercorns over the dish every few layers to add texture and flavour. Continue until the tin is full. Place a weight (such as a plate) over the tin and leave for 30 minutes to settle. Then cook in bain marie for 45 minutes to an hour until the dish is firm. Serve hot or cold in slices.

You can also make variations of this dish by using different vegetables such as parsnip or carrot.