James Tanner served up tasty roast autumn vegetables and rosti potatoes on today’s episode of Lorraine.

The ingredients are: 3 medium beetroots, peeled and cut into 2 inch chunks, 2 peeled parsnips, cut into 2 inch chunks, 1 butternut squash, peeled and cut into 2 inch chunks, 1 large red onion, cut into wedges, Zest 1 lemon, 3 cloves garlic, minced, 4 tbsp olive oil, Salt and pepper, 2 handfuls shredded kale, 2 tbsp clear honey, 6 sage leaves, shredded and 80 g goats cheese or feta.