Winter veg tian

2 HOURS | SERVES 6 | EASY

We love the look of golden and candy beetroots but if you can’t find them, simply replace with extra purple beetroots, celeriac and swede.

beetroots 3 medium (about 400g), peeled golden beetroots 3 medium

(about 400g), peeled

candy beetroots 3 medium

(about 400g), peeled

swede 250g, peeled

celeriac 250g, peeled

butter 50g, diced garlic 4 cloves, thinly sliced

thyme Ω a small bunch, leaves stripped chicken stock 100ml

double cream 4 tbsp

parmesan 50g, finely grated

• Use a mandolin or a sharp knife to cut the beetroots into 5mm slices. Cut the swede and celeriac into similar-sized pieces.

• Heat the oven to 190C/fan 170C/gas 5. Use a little of the butter to coat the inside of a round, shallow 30cm casserole. Around the outside of the dish, arrange the veg slices, upright, in a circle, alternating the types and colours, and tucking slices of garlic and pieces of thyme between the slices with lots of seasoning.

• Repeat, making smaller circles within, until the dish is full. Dot the top with butter, pour over the stock and seal tightly with foil. Bake for 45 minutes until the veg is tender to the point of a knife. Remove the foil, drizzle over the cream, sprinkle over the parmesan and bake for a further 30 minutes until the top is crisp.

PER SERVING 261 KCALS | FAT 15.3G SATURATES 9.3G | CARBS 18.3G | SUGARS 16.3G FIBRE 8.8G | PROTEIN 8.2G | SALT 0.8G