Chermoula Roasted Veg Puff Pastry Pie

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

When the aubergine and onion have been roasting for 5 mins, remove the tray from the oven.

Add the pepper strips with a drizzle of oil, toss to coat, then roast for the remaining time, 13-15 mins. TIP: Use two baking trays if necessary.

While everything roasts, chop the potatoes into 2cm chunks (peel first if you prefer).

Heat a drizzle of oil in a large frying pan on medium-high heat. Add the chermoula spice mix and fry until fragrant, 30 secs.

Add the passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). Stir to combine, bring to the boil and simmer until thickened slightly, 3-4 mins. Set aside for later. 

Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.

Once the veg has finished roasting, stir it through the tomato sauce and crumble in the Greek style salad cheese. 

Transfer the mixture to an appropriately sized ovenproof dish. Cover with the pastry (see ingredients for amount), pressing it over the side of the dish or just sitting it on top, then trimming off any excess.

Make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some.

Bake your pie on the top shelf of your oven until golden brown, 15-20 mins. 

While the pie bakes, add the potatoes to the boiling water and cook until you can easily slip a knife through, 15-20 mins. 

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.