First make the pesto. In a food processor, whizz all the ingredients to a coarse paste.

Next, make the pastry. In a large bowl, add the two types of flour, salt, turmeric, sugar, nigella and poppy seeds. Grate in the cold butter. Mix to a coarse breadcrumb texture. Then add the egg and cold yoghurt to bring the dough together. Knead gently a couple of times. Flatten the dough into a disc and wrap in greaseproof paper. Chill in the fridge for an hour.

Preheat the oven to 170C fan/gas mark 5.

Chop the carrots, squash and cauliflower into 2.5cm pieces. Transfer to a large oven tray, drizzle over some olive oil and season with salt, turmeric and black pepper. Put the tray in the oven for 15 minutes, just to soften the vegetables. Remove the tray from the oven and let it cool.

In a large bowl, add the mustard, a drizzle of olive oil, sea salt, more black pepper, the prepared and cooled carrot, squash and cauliflower mix, grated ginger, panch phoron and chilli flakes. Mix well and keep aside.

Take the pastry out of the fridge. Divide the chilled pastry into six portions – each one should be roughly 100g. Roll out each portion between two sheets of baking paper into discs roughly 15cm round. The edges don’t need to be neat. If the pastry is cracking, the dough is too cold. Give it a few minutes at room temperature and then roll again.

Line two baking trays with parchment paper. Brush the paper in each one with a teaspoon of butter.

Place three rolled discs on each tray. Spoon a large dollop of cream cheese and a spoon of the pesto in the middle of each one. Spread the mixture, leaving an inch spare around the edges of each disc. Pile high with the vegetable mix. Tuck in 5-6 cherry tomato halves. Roughly fold in the edges over the vegetables a little, making a rim. Brush the edges with a beaten egg. Sprinkle with poppy seeds and some panch phoron spice mix, also on the pastry edges.

Bake for 20-25 minutes, or until the edges and base are lightly golden and crisp. Remove from the oven and let them rest for 10 minutes.

For the pickle, put the sliced red onions in a bowl, add the sea salt and lemon juice. Stir and leave it to infuse for an hour.

Finish the galettes with a drizzle of olive oil and yoghurt, some dollops of pesto, black pepper and sea salt. Serve warm, with a leafy green salad and the quick pickle.