Midwinter Vegan Tart

Preheat the oven to 200°C/Fan 180°C/Gas 6.

To prepare the filling, put the cauliflower florets into a roasting tray and trickle over 1 tbsp of rapeseed oil. Scatter over the pumpkin seeds and stir to give everything a good coating of oil. Roast in the oven for 10 minutes then stir in the kale with another 1 tbsp of oil. Return to the oven for a further 10 minutes until the cauliflower is cooked and the kale is a little crispy.

Meanwhile, boil the potatoes until tender, then drain. Remove the roasting tray from the oven when the cauliflower and kale are ready, add the potatoes and set aside. Lower the oven setting to 180°C/Fan 160°C/Gas 4.

To make the cauliflower purée, put the cauliflower florets and garlic cloves in a saucepan and pour on enough water to cover. Bring to the boil and simmer for 10–15 minutes until soft. Drain well and put into a blender with the extra virgin rapeseed oil. Blend until smooth.

Combine the veg mix and cauliflower purée, add the lemon juice and season with salt and pepper to taste.