This salad tastes as if it should have taken lots of time to make... and best of the 'best of all', the butternut and sweet potato can be made ahead and as long as it is given enough time to get to room temperature, before plating up, it will be delicious.

What is really important, is to cut the butternut and sweet potato so that the pieces are all more or less the same size.

Step next - toss them in some olive oil so they're all evenly coated and spread onto a baking tray.
Pro-Tip: make sure there is space between the pieces - too crowded and they'll go mushy!

Sprinkle with Grill Seasoning and roast 40-50 min at 180℃, turning once during the cooking time (and if it looks as if it needs it, sprinkling on some more grill seasoning.)

Leave to cool to room temp. Meantime, if the pan is not burnt (but just deliciously browned), deglaze it with a splash of verjuice (or cider vinegar in water), add the juice of 1 orange (zest it before you juice it!) and boil until it is reduced by about half.

Set out some baby spinach leaves, add a serving of the sweet potato and butternut, top with some whole and crushed pecans, drizzle over the dressing and garnish with some orange zest.

While we're talking of Butternuts... the Hasselback Butternut is so retro, its almost become an icon of the '70's! But, its still delicious, still an excellent party-piece, so what's not to love?

Preheat your oven to 180°C. Scrub a large Butternut and cut it lengthwise. Remove the pips. Make cuts in the back of the Butternut - about 5mm apart, at least halfway through.

Mix together 30ml melted butter, 15ml olive oil and 30ml Grill Seasoning. Brush over the butternut and cover with foil. Roast in the oven for 30 minutes at 180°C. Remove the foil and baste the butternut, continue baking until the butternut is golden and tender.

Delicious with Crispy Chickpea and Nuts (made with Grill Seasoning of course!) and a rocket and feta salad...

Preheat your oven to 180°C.

Drain a can of chickpeas, coat with 45ml olive oil and a generous sprinkling of Grill Seasoning. Spread evenly (not crowded) on a baking sheet and bake for 30 minutes at 180°C, turn chickpeas twice so they roast evenly. Add 120g pecans, 60g cashew, a sprinkling of pine nuts, some almonds, and a handful each of pumpkin seeds and sunflower seeds.

Toast for 15 minutes with the chickpeas. Allow to cool - somewhere away from snackers. Do not refrigerate.

Serve as a drinks snack or as a topping for a salad, with roast butternut, with butternut soup or a smooth tomato soup.

This Pear and Blue Cheese salad with pecans is as pretty as a picture - perfect for a gloriously languid, late-Summer lunch!

Preheat a cast iron griddle pan. Mix 60ml of olive oil with 15ml Grill Seasoning. Slice 2 ripe pears lengthwise into 6 pieces each. Paint with spiced oil mix.

Cut 4 slices of Ciabatta bread. Paint a light coating of olive oil on both sides of each slice. Toast in the griddle pan. Sear the pears in the griddle pan. Once golden, set aside to cool and crisp the pecans in the hot pan.

Put 2 slices of bread on each plate. Arrange 3 pieces of pear on each slice. Top with a handfull of micro-greens, some chopped chives (with flowers if available!). Crumble on some blue cheese and the lightly toasted, rough chopped pecans.

Golden roasted small onions are such a delight! Season them with Grill Seasoning before they go into the oven and they'll be doubly delicious.

Roast your pork belly in a cider bath with carrots, red and white onions cut into petals, fennel bulbs and quarters of apples. Sprinkle the veg with a generous measure of Grill Seasoning (but take care to keep it off the crackling, which must stay clean and dry!).

The local family is sharply divided about the right side dish to serve with roast pork. Some will make a gingery sweet potato mash to go with the pan-roasted veg... others favour boiled baby potatoes.

Sometimes - when the lunch crowd is especially large - it makes more sense to roast the pork belly in strips (seasoned with Grill Seasoning!).

Cut the skin off the belly (try and get 5mm or so of fat on the underside). Season the underside of the skin with Grill Seasoning and lay it on a baking tray. Pat the skin side dry and bake it (and eventually crackle), with the strips of pork belly.

While we're on the subject of pork... Grill Seasoning is amazing on pork chops too. Again - season well in advance - some pork gurus say overnight is almost long enough... Then grill on high heat on all sides for a relatively short time (depends on the thickness of the pork), and then into a warm resting oven (in a covered dish) for 15 - 20 minutes. Pro-Tip: If the weather is cool, we'll pre-heat the oven to ±60℃ and switch it off as soon as the pork goes in.

And then there's roast chicken... Roast chicken done with Grill Seasoning is a total crowd pleaser - especially if the chicken was flame grilled!