So what you see is onion, home-grown garlic, butter-nut pumpkin, kumera (sweet potato for non NZers) and yams.
I also have beetroot cooking on the stove and that will be roasted with rock salt plus some potatoes par boiling. These will then be shaken in the pan to create a rough edge and then fan baked in a tiny bit of heated oil (this is Aaron's favourite potatoes and how I learnt to do them at the Cordon Bleu Cookery School).
All of this with a lovely leg of lamb. I might even make some home-made mint sauce.
Here is the meal on the table two hours later. Nope mint sauce was a step too far, but I did get gravy done.