Brussels Sprout, Roasted Potato and Kale Salad

Meanwhile, halve and peel the onion, then cut each half into 4 wedges.

Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop the carrots and onion wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the middle shelf until tender, 20-25 mins. Turn halfway through.

While everything roasts, trim the Brussels sprouts and halve through the root.

Roughly chop the cranberries.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat. Add the garlic and cook, 1 min.

Add the balsamic vinegar and cook until reduced by half, then add the fig jam and water for the dressing (see pantry for amount). Season with salt and pepper.

Bring to the boil and simmer until thickened, 4-5 mins. TIP: Add a splash of water if you feel it needs it.

Transfer to a large bowl, then set your dressing aside.

Wipe out the (now empty) frying pan and return to medium-high heat with a drizzle of oil.

Once hot, add the sprouts to the pan and season with salt and pepper. Stir-fry until starting to brown, 3-4 mins.

Once browned, add a splash of water to the sprouts and immediately cover with a lid or some foil. Allow to cook until the sprouts are tender, 4-5 mins. Remove from the heat.

When the carrots and onion are soft, remove from the oven, lay the kale on top, drizzle with oil and sprinkle over half the hard Italian style cheese. Bake until crispy and melted, 4-5 mins.