Parsnips. I love these peeled and roasted, or gently cooked in butter and drizzled with honey or maple syrup. Lovely as a side dish or served for breakfast.

Seckel pears. These are excellent, poached in wine and spices or turned into a fruit tart.

German butterball potatoes. Forget Yukon Gold; these are buttery and dense, with a superb, creamy starch that makes them perfect for roasting, baking and frying.