When it comes to veg, the skies the limit in terms of what you can do. You can create the most amazing flavours and textures over coals and woodsmoke, and anything you can cook on a hob can, in theory, be cooked outside. There’s a whole set of flavour dimensions you can achieve such as charring, crispness, softness and smokiness. All the autumnal roots are beautiful right now – beetroot, onions and celeriac all have fairly thick skins that blacken, blister and crack leaving the flesh inside so juicy and sweet. A whole cauliflower cooked slowly over a fire is also delicious – if you don’t have a lid, try an upturned flowerpot. And one of my favourites: cooking leeks on the grill or straight in the embers until they’re black outside and soft in the middle, then crumbling over some soft goat’s cheese, hazelnuts and honey.