Cauliflower and Harissa Lentil Pie

• Cut the cauliflower into florets (like small trees). Halve any large florets.
• Pop the florets onto a large (lined) baking tray.
• Drizzle with oil, sprinkle over the ground cumin, and season with salt and pepper. Toss to coat, then spread out in a single layer.
• Roast until golden brown and tender, 15-20 mins. Turn halfway through.

• Roughly chop the chives (use scissors if easier) and set aside.
• Thinly slice the mushrooms.
• Peel and grate the garlic (or use a garlic press).
• Drain and rinse the lentils.

• Meanwhile, place a large pan over medium-high heat with a drizzle of oil.
• Once hot, add the mushrooms and season with salt and pepper. Cook until browned, 5-6 mins.
• Add the garlic and cook for 1 min. Add the harissa and cook for 1 min more.
• Add 50ml water (double for 4p), passata, lentils and stock. Stir to combine then bring to the boil.
• Reduce heat to medium and simmer until thickened, 8-10 mins.

TIP: Add a little water if it's too thick.

• Once the cauliflower is cooked, stir it through the sauce, then remove pan from heat.
• Taste your filling and season if needed, then transfer to an oven dish.
• Top with an even layer of mash mixed with half the chives and sprinkle over the cheese.
• Bake on the top shelf of your oven until golden and bubbling, 10-15 mins.

• Divide your savoury pie between plates.
• Finish with a sprinkling of the remaining chives.