• 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 into wedges. • Rinse red lentils.

• 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, heat a large 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 diced tomatoes with garlic & onion, the brown sugar, lentils, vegetable stock powder and the water, stirring to combine. • Bring to a simmer, then cover with a lid and cook, stirring occasionally, until lentils are soft 20-22 minutes.

• Meanwhile, half-fill a medium 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.

• Add roasted veggies and baby leaves to the lentil stew, stir until leaves are wilted.

• Divide mash between bowls, then top with hearty Moroccan lentil stew. • Sprinkle over almonds to serve. Enjoy!