Veggie-Loaded Lentil & Cauliflower Pie

While the veggies are roasting, peel the potato and cut into 2cm chunks. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the milk, the salt and 1/2 the butter and mash with a potato masher or fork until smooth.

While the potato is cooking, finely chop the garlic (or use a garlic press). Finely grate the ginger. Drain and rinse the lentils. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chermoula spice blend, ginger and 1/2 the garlic and cook until fragrant, 1 minute. Add the diced tomatoes, caramelised onion chutney, brown sugar, lentils, remaining butter and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and cook until slightly thickened, 1-2 minutes.

Add the baby spinach leaves to the frying pan and stir through until wilted, 1 minute. Gently stir the roasted vegetables through the lentil pie filling. Preheat the grill to medium-high. Transfer the filling to a large baking dish and evenly spread with the mash. Sprinkle over the shaved Parmesan cheese. Grill the pie until lightly golden, 8-10 minutes.

While the pie is grilling, pick and finely chop the mint leaves. Wipe out the frying pan and return to a medium-high heat with olive oil (1 tsp for 2 people / 2 tsp for 4 people) and the remaining garlic. Cook until fragrant, 1 minute. Transfer to a small bowl and add the Greek yoghurt and 1/2 the mint. Stir to combine. Season to taste with salt and pepper.