Seasoning is totally your call and it can have as much attitude as you’d like, as in these warm-tasting spices of the West Indies and a garlic-tomato sauté.
To make the mustard dressing, place the mustard, vinegar, juice, oil, salt and pepper in a bowl and whisk to combine. Arrange the the celeriac, celery, leaves and apple on plates and spoon over the dressing.
If you're looking for syrup-sweet, marshmallow-crowned yams, this is not the recipe for you. If you’re interested in sweet potatoes that taste like sweet potatoes with a little extra, then consider Grandma Hill’s approach.
The problem with pumpkin pie is pumpkin. Most pumpkins teeter toward tasteless. Instead, roast butternut squash and you get lush sweetness and kicks of caramel.
Place the onions, cut-side up, in a greased baking dish. Drizzle with the oil and sprinkle with salt and pepper. Cover with aluminum foil and bake for 1 1/2 hours. Uncover and bake for a further 15 minutes or until just starting to brown.