VEGETABLE BOWL RECIPES

1. Turn on the oven to 200ºC/gas 6. Carefully cut the pastry block in half with a table knife. Wrap the other half and refrigerate or freeze for later.
2. Dust some flour onto a clean work surface and, using a rolling pin, roll out the pastry into a square, measuring 26cm x 26cm. Cut into 4 equal squares.
3. Place the pastry squares on a baking tray, leaving a space between each.
4. Using the back of a spoon, spread the centre of each square with pesto, but don’t spread it onto the edges.
5. Squash the tomatoes into a large mixing bowl, then snap the asparagus spears into 3cm pieces. Keep the lovely pointy tips and a little of the stalk, but discard the end 3cm.
6. Using a speed peeler, carefully shred the courgettes into ribbons. Tear the roasted peppers into strips and add to the bowl.
7. Pick the basil leaves, reserving the pretty ones for later. Place the large ones in the mixing bowl.
8. Mix the vegetables together in the bowl, adding a splash of oil. Pile a little of the mixture on each pesto-smeared tart and top with two olives (if using).
9. Break up the mozzarella and place little bits on top of each tart – this will make it gooey like a pizza. Grate over some Parmesan (if using).
10. Bake for 15 to 20 minutes, until the pastry is golden and the cheese is all bubbly.
11. Once the tarts are ready, allow to cool slightly. Sprinkle with the reserved basil leaves and serve with a nice salad for lunch.

Preheat the oven to 200°C/gas mark 6. Peel the carrots and parsnips. Using a sharp knife, cut the carrots and parsnips in half lengthways. Lay them with the flat side facing the chopping board and cut slits into the top side of them, roughly ½cm apart. Place these on a large baking sheet and drizzle over half the vegetable oil. Season with black pepper and then bake for 40-45 minutes, turning over halfway through, until soft. 

Meanwhile, make the butternut squash purée. Heat the remaining oil over a medium heat in a pan and add the diced onion. Cook for 8-10 minutes until soft, then add the garlic and spices and cook for 2 minutes, until fragrant. Add the butternut squash and cook in the onion mixture for 2 minutes, then add the stock. Bring to the boil, then lower the heat and simmer for 15 minutes until the squash is tender. 

Place a sieve over a bowl and drain the butternut squash. Put the butternut into a liquidiser and blend until smooth but still fairly thick – you want it to be able to hold its shape. If it's too thick and not blending properly, add 1 tbsp of the cooking liquid. Season and set aside. 

Place the puff pastry on to a baking sheet and, using a sharp knife, cut a border around the edge roughly 2mm deep and 1cm from the sides, making sure not to cut all the way through. Bake for 6 minutes, until puffed up slightly, then carefully remove the top layer of the middle section to create a slightly hollowed area in the middle of the pastry. Spread the butternut squash purée over the centre, being careful not to cover the edges, then top with the chopped hazelnuts and roasted vegetables. Brush the edges of the pastry with the almond milk and the top of the vegetables with the agave. Sprinkle the thyme leaves over the vegetables.  Place back in the oven for 15 minutes, until the pastry is golden brown.