This comforting bake is a real Sunday soother. Something you can pop in the oven whilst you read the papers, its mouth-watering scent permeating your kitchen. Make sure to use soya milk rather than any other alternative milks as it has the correct consistency to ensure the creamy layer of the bake is velvety and thick. Turmeric brings such colour and warmth to a dish and the nutritional yeast provides the ultimate cheese flavour for any vegan.

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800g new potatoes, halved

1.2kg cauliflower (roughly 2 small heads), cut into florets

10 garlic cloves

3 tbsp fresh thyme leaves

1 tsp ground turmeric

6 tbsp olive oil

3 tbsp nutritional yeast

1 tbsp miso paste

300ml unsweetened soya milk

Sea salt and freshly ground black pepper

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1. Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.

2. Put the new potatoes, cauliflower, whole garlic cloves, 2 tablespoons of the thyme, the turmeric and olive oil into a large roasting tray and season with 1½ teaspoons of salt and plenty of pepper. Toss everything together until evenly coated and roast for 25 minutes, mixing half way through, until just tender

3. Place a third of the potato and cauliflower mixture into a food processor with the nutritional yeast and miso paste and blitz to rough purée. Slowly pour in the milk with the motor running until you have a smooth purée. Season to taste.

4. Build layers of whole potatoes and cauliflower and spoonfuls of the vegetable purée into a medium-sized casserole dish, finishing with some of the whole vegetables and the remaining thyme. Bake for 10-15 minutes until golden and tender.

5. Serve with a green salad.