Preheat the oven to Gas Mark 7. Peel the Swedes' with a small sharp Kitchen knife - cut into big blocks and then place Vegetable Oil in a big Roasting Tin - add a One teaspoon of Coarse Ground Black Pepper to the oiled tops of the raw Swede and add salt or pinches of salt and then roast the Swede on their One sides for One hour and then turn them over and then add the other teaspoon of Black Pepper and add salt and then roast for One hour more

Peel the Maris Piper Potatoes and place in the Pasta Cauldron saucepan - add cold water and then boil the potatoes for about 30 minutes. Boil the Brussel Sprouts in a separate Medium saucepan for 10 minutes. Use a Slotted Spoon to get the cooked potatoes out and put them into a metal large Mixing Bowl and can use the Slotted Spoon to put the cooked Brussel Sprouts in that large Mixing Bowl as well

Once the large pieces of Swede have been cooked - then add that Swede to the large Mixing Bowl as well. Allow to rest overnight in the Fridge

For 2 very hungry People you will require 2 Woks. Place 3 tablespoons of Olive Oil in each Wok and then evenly distribute the cooked Swede, cooked Brussel Sprouts - and cold cooked boiled potatoes in to each Wok and then keep frying and turning over with a Wooden Spoon for about 20 minutes and then add a further 3 tablespoons of Olive Oil to each Wok for the last 10 minutes of cooking time