• 4 sliced red onions,
• 1 tbps ground cumin,
• 1 tbsp ground coriander,
• large glass red wine,
• 1 bulb of garlic (cloves peeled),
• 2 carrots (cut into chunks),
• 2 tins of green lentils,
• 2 tsp vegetable bouillon,
• 1 bag fresh spinach,
• 1 parsnip,
• 1/2 small swede,
• 3 medium potatoes,
• 4 heaped tbsp grated mature cheddar.

Preparation:

Pre-heat oven to 200ºC.

Peel, chop and boil together potatoes, parsnip and swede (for mash). Using a casserole soften onion in a knob of butter and tablespoon of olive oil. Roast garlic cloves and carrots for half an hour. Drain and mash root vegetables adding butter, milk and seasoning to taste, along with 3 tablespoons of cheese. When onions have softened add wine and reduce to burn off alcohol. Add garlic, carrots, lentils, spices, bouillon and spinach. Top with mash, sprinkle over remaining cheese and bake in oven for 45 minutes.