• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut carrot and parsnip into bite-sized chunks. Peel potato and cut into large chunks. Slice onion (see ingredients) into wedges. Drain and rinse cannellini beans.

• Place carrot, parsnip and onion on a lined oven tray. Season with salt and pepper, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. • In the last 3 minutes of cook time, add flaked almonds to one side of the tray, return to the oven and roast until golden.

• Meanwhile, half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the plant-based milk and a good drizzle of olive oil to the potato and season with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.

• When the veggies have 5 minutes remaining, heat a medium saucepan over medium-high heat with the plant-based butter and a drizzle of olive oil. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Cook garlic paste and chermoula spice blend until fragrant, 1 minute. • Add crushed & sieved tomatoes, the brown sugar, cannellini beans, vegetable stock powder and a splash of water. Bring to the boil, then reduce heat to medium, and simmer until slightly thickened, 2-3 minutes.

• To the cannellini bean stew, add roasted veggies and baby leaves, stirring until wilted.

• Divide mash between bowls, then top with hearty Morrocan cannellini bean stew. • Sprinkle over almonds to serve. Enjoy!