1. Chop all your veg and place in an ovenproof dish

2. Scatter over the herbs

3. Season with pepper and drizzle over olive oil

4. Roast in the oven (180C)

5. After about 15mins, sprinkle over veg bouillion and a tbsp. of water.

6. Return veg into the oven and roast until cooked through and brown. Do not allow the veg to dry out…….add a few tsps of water and stock to prevent this..

“Mash, flower” Topping

1 break up cauli into small florets and steam WITH the two garlic cloves until cooked.

2 place cashew nuts in a blender with 2tbsps of water and blend until smooth and creamy. Add more water if it’s too thick or grainy.

3 When cauliflower is soft – place in a processor or blender with the nutritional yeast and garlic and blend until smooth.

4 combine with the cashew nuts.

5 mix well and season with pepper (if needed).

6 cover the roasted veg with the mash.

7 smooth over and return to the oven till ‘baked’ on top. About 20mins.