• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. • Cut cauliflower into small florets. • Place cauliflower in a baking dish. Drizzle generously with olive oil and toss to coat. Roast until tender, 20-25 minutes.

• While the cauliflower is roasting, peel potato and cut into bite-sized chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the milk and butter (for the mash) to the potato and season generously. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!

• Meanwhile, thinly slice onion. Finely chop garlic. Grate the carrot. Drain and rinse lentils.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot until softened, 5-6 minutes. • Add chermoula spice blend and garlic and cook until fragrant, 1 minute. • Add crushed & sieved tomatoes (see ingredients), the brown sugar, water, lentils and vegetable stock powder and cook until slightly thickened, 3-4 minutes. • Add baby spinach leaves and butter (for the filling) and gently stir through until the spinach is wilted.

• Transfer lentil filling to the baking dish with the cauliflower and stir to combine. Top with mashed potato and spread evenly. • Sprinkle over shredded Cheddar cheese. Bake until lightly golden, 8-10 minutes.

• Divide lentil and cauliflower pie with cheesy mash top between bowls. Enjoy!