Moroccan Lentil & Cauliflower Pie

While the veggies are roasting, peel the potato and cut into 2cm chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan, then add the milk, salt and 1/2 the butter and mash with a potato masher or fork until smooth.

While the potato is cooking, finely chop the brown onion. Finely chop the garlic. Finely grate the ginger. Drain and rinse the lentils. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion until softened, 3-4 minutes. Add the chermoula spice blend, ginger and 1/2 the garlic and cook until fragrant, 1 minute. Add the chopped tomatoes, remaining butter, the brown sugar, lentils and vegetable stock powder and cook until slightly thickened, 1-2 minutes.

Add the baby spinach leaves and roasted veggies to the lentil filling and gently stir through until the spinach is wilted. Transfer the lentil filling to a baking dish and spread evenly with the mashed potato. Sprinkle over the grated Parmesan cheese. Bake until lightly golden, 8-10 minutes.

While the pie is baking, pick and finely chop the parsley leaves. Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the remaining garlic until fragrant, 1 minute. Transfer the garlic oil to a small bowl, then add the Greek-style yoghurt and 1/2 the parsley. Stir to combine and season to taste.