• 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. Cut carrot and parsnip into bite-sized chunks. • Place the veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.

• While the veggies are roasting, peel potato and cut into large chunks. Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain and return the potato to the saucepan, then add the milk and half the butter and mash until smooth. Generously season with salt.

• While the potato is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chermoula spice blend and garlic paste until fragrant, 1-2 minutes.

• To the pan, add crushed & sieved tomatoes, the brown sugar, remaining butter, black beans and vegetable stock powder. • Add baby leaves and roasted veggies to the filling and gently stir through until leaves have wilted.

• Transfer bean filling to a baking dish and spread evenly with the mashed potato. Sprinkle over grated Parmesan cheese. • Bake until lightly golden, 8-10 minutes.

• Divide Moroccan black bean and cauliflower pie between bowls. Tear over parsley to serve. Enjoy!