Veggie Wellington

Prep 30 mins Cook 1 hour 20 mins SERVES 8

350g carrots, roughly chopped 300g parsnips, roughly chopped 400g beetroot, peeled, trimmed and cut into thin wedges 1 large red onion, cut into thin wedges 4 garlic cloves, unpeeled ½ tbsp olive oil 2½ tbsp clear honey 1 tbsp wholegrain mustard 5 sprigs fresh thyme, leaves picked and chopped, plus extra leaves to serve 260g young-leaf spinach 1 tbsp pumpkin seeds 375g sheet light puff pastry 1 egg, lightly beaten

PREHEAT the oven to 200c/fan 180c/ gas 6. Put the carrots, parsnips, beetroot, onion and garlic in a roasting tin, drizzle with the oil, then season and toss to coat. Roast for 35 minutes. In a small bowl, combine 2 tbsp honey with the mustard. Remove the veg from the oven, add most of the honey and mustard mixture, then toss to combine. Add the thyme and roast for 15 minutes. Squeeze the garlic from its skin, then stir the cloves through the veg with the remaining honey mixture. Set aside to cool. Put the spinach in a colander and pour over boiling water from the kettle to wilt. Allow to cool, then use your hands to squeeze as much liquid from the spinach as possible. Stir the spinach and half the pumpkin seeds through the roasted vegetables, then set aside. Line a baking tray with baking paper. Unroll the pastry on the tray and halve lengthways. Score a diamond pattern on one half of the pastry, and spoon the veg along the centre of the other half, leaving a 3cm border. Brush the border with egg, then arrange the other pastry half, scored side up, on top. Fold the edges and press to seal. Brush with egg, then scatter with the remaining pumpkin seeds. Make three small slits in the top to allow steam to escape and bake for 25-30 minutes, until puffed and golden. Transfer to a platter, then drizzle over the remaining honey and scatter with extra thyme leaves.