1: First prepare the mash. Put the swede into a large pan of salted water and bring to the boil. Cook for 15 minutes, then add the sweet potato and cook for a further 15 minutes or until both veg are tender. Drain in a colander, then return to the pan and mash until smooth. Add the butter, milk and cream, mix well and season with salt and pepper to taste. Set aside.

2: While the veg are cooking, preheat the oven to 220°C/Fan 200°C/Gas 7. Heat the oil in a large pan over a high heat. Add the onions and cook, stirring often, for 5 minutes to soften. Toss in the carrots and cook for 5 minutes. Add the garlic and ginger and cook for 2–3 minutes. Sprinkle in the curry powder and stir for 1 minute, then add the bouillon powder, tinned tomatoes, lentils and water. Bring to a simmer and cook for 15–20 minutes or until reduced slightly.

3: Meanwhile, blitz the broccoli in a food processor until finely chopped. Add to the lentil mixture along with the peas and stir to combine. Transfer to a large roasting tray, about 38 x 27cm and 8cm deep. Spoon the mash on top and brush with butter.

4: Bake for 20 minutes, then turn the grill on to high and cook for a further 5–7 minutes until golden brown on top.