Chai-steeped root vegetables with blistered pumpkin seeds and apple honey

Put the cinnamon sticks, star anise, cardamom pods and black peppercorns in the pan and build a layer of flavour. When the spices start moving, that is the cue to add the rest.

Add the root vegetables -- rainbow carrots, turnips and ginger root, or any firm root vegetable.

Add a little salt, then a little sweetness to bring out the sweetness in the vegetables and make a glaze.

Add about a tablespoon of oil and about three cups of cider.

Reduce in a wide pan, which comes to a boil faster because more surface area meets the heat. The liquid both infuses the root vegetables and becomes the sauce.

Separately reduce apple juice until it looks like honey.

Drizzle the apple honey over the root vegetables and finish with the blistered pumpkin seeds. It is a savoury dish with a touch of sweetness.

Leave it on high heat with no stirring, hands off, until there is a thin layer of liquid in the bottom of the pan. Check the root vegetables for tenderness with a chef knife. About 20 to 25 minutes on high heat.