Vegetable Layer Bake

Preheat your oven to 180/gas 6. Peel and finely slice the white potatoes, sweet potatoes, beetroots and onion. Heat the olive oil and soften the onion, allowing it to caramelise a little. Once cooked put half the cooked onion to one side and add the finely chopped garlic. Then add the sliced potatoes, spreading out in one layer across the pan. Season and cook for 15 minutes turning occasionally. In another pan with the rest of the onion add the chilli flakes and red peppers, cut in long strips that can lay flat to make a neat layer. Heat through just enough to soften the peppers slightly. Season and remove from the heat. 

Grate the courgette and squeeze to drain excess water. Mix with the egg, chopped mozzarella, coriander and season. Grease a round springform cake tin with the butter and start creating your layers. Begin with a thin layer of sweet potato spread to each edge – just enough to cover the base. Then add all of the sliced beetroot in a neat layer, edge to edge. Do the same with the peppers, then the rest of the sweet potato, then the white potatoes, then finish with the courgette on top last. Sprinkle the parmesan over in an even layer and season with fresh cracked black pepper. Bake in the middle of the oven for 30 minutes covered with foil, then remove the foil and cook for a further 20 minutes or until a skewer passes through each layer easily. Leave to cool for 10 minutes while you whisk a quick dressing of the lemon, honey, olive oil and mustard. Remove from the tin and place on a large board or serving platter (its quite juicy!) and cut into wedges then enjoy with your favourite Florette salad and the honey and mustard dressing.