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My last recipe for the year is one for Christmas. Perfect for a hot summers day, easy to prepare and easy to eat!

I am always interested in finding recipes for those veges that I get copious amounts of and never know what to do with - things like radishes, turnips and kale. I have found and tested some great recipes that will appeal to even the most staunch meat eaters. First up, grilled radishes with dates, apples and radish tops. Thanks to Joshua McFadden for this recipe - he really knows his vegetables.

Here's my recipe to celebrate spring, thanks to the wonderful Nigel Slater - a kindred spirit indeed.

This is something new I tried and loved! Now that cauliflowers have come down in price, it's pretty cost effective too.

Ingredients:1 large eggplant1 large red onion2-3 cloves of crushed garlic (optional)3 red, yellow or orange capsicums3 or 4 medium courgettesEnough olive oil to coat the vegetables (be generous)3-4 tbsp of good balsamic vinegar1 ½ tbsp of brown sugarSalt and pepperChop onion into wedges and roughly dice the other vegetables into approximately 2 cm cubes. Pour over enough oil to coat and then add the balsamic vinegar, brown sugar, garlic, salt and pepper and toss to mix through. You can add any fresh or dried herbs at this point - there is no hard and fast rule - just any flavours...