Moroccan Lentil & Cauliflower Pie

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

While the potato is cooking, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Finely grate the ginger. Destem and roughly chop the Tuscan kale. Drain and rinse the lentils. In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook 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, kale, remaining butter, brown sugar, lentils and vegetable stock and cook until slightly thickened, 1-2 minutes.

Gently stir the roasted veggies through the lentil filling in the frying pan. Transfer the lentil filling to a medium baking dish and spread evenly with the mashed potato. Sprinkle over the grated Parmesan cheese. Bake until the top is 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 olive oil (1 tsp for 2 people / 2 tsp for 4 people) and the remaining garlic and cook until fragrant, 1 minute. Transfer the garlic oil to a small bowl, then add the Greek yoghurt and 1/2 the parsley. Stir to combine. Season to taste with salt and pepper.