Visiting your local farmers' market is such a great Winter weekend activity. I went along to the small farmers' market in Parnell recently, and sampled some baking and some nut butter, bought some flowers, tried beetroot kombucha, had a delicious cheese and gherkin toasted sandwich, and got my vegetables for
Delaney Mes recipes: Cooking with fresh market produce

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Roasted root vegetables with tangy dressing. Photo / Doug Sherring
2 x kumara
200g yams
2 parsnip
2 Tbsp olive oil
Sea salt and cracked black pepper
1 Tbsp runny honey
Cut the vegetables into chunks and lay out on a roasting tray. Drizzle with olive oil, salt and pepper, and honey. Toss to combine, then roast at 190C for about 40 minutes, tossing them part way through.
For the dressing:
1 Tbsp mustard (dijon or wholegrain)
3 Tbsp extra virgin olive oil
1 Tbsp white wine vinegar
Salt and pepper
Whisk all ingredients together until emulsified. Taste and adjust as necessary.
To assemble:
½ red onion, thinly sliced
1 Tbsp capers
Fresh herbs of your choice
When ready to assemble, place the vegetables in a bowl, drizzle over the dressing, and toss with the capers and the red onion. Lay out on a serving dish and garnish with the herbs.
Roasted greens with mint and lemon

This is a flexible recipe, which works for whatever seasonal greens you feel like.
200g brussels sprouts
1 head broccoli, cut into florets
2 Tbsp olive oil
Sea salt
Zest and juice of half a lemon
2 cups salad leaves (baby spinach or baby kale work well)
Small bunch fresh mint leaves
¼ cup chopped or sliced almonds
Dressing
3 Tbsp olive oil
1 tsp dijon mustard
1 Tbsp white wine vinegar
1 garlic clove, crushed
Zest and juice of half a lemon
Small bunch mint, finely chopped
Salt and pepper
Cut the brussels sprouts in half and lay on a roasting tray with the broccoli. Drizzle with olive oil, sprinkle over sea salt and squeeze over the lemon juice, and grate over the lemon zest. Gently toss, then roast in a 200C oven for about 20 minutes, until slightly crisp.
To make the dressing, whisk all ingredients in a small jug until emulsified. Taste and adjust as necessary.
To assemble, add the roasted greens, salad leaves, mint leaves, and almonds into a bowl. Add the dressing and toss to combine. Garnish with additional lemon zest and mint if you wish.
Note: to turn this dish into more of a meal, add one 330g tin of lentils, drained and rinsed.