Cheesy Root Veg Tart With Onion Gravy

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle

Peel and cut your sweet potato[es] into wedges then top, tail, peel and chop your carrot[s] into quarters lengthways, then into batons

Peel and cut your red onion[s] into wedges and strip your thyme leaves from their stems and chop them roughly, discard the stems

Add the sweet potato wedges to a to a baking tray (or two!) lined with tin foil and put the tray in the oven for 10 min

Add a drizzle of olive oil and a pinch of salt and pepper and give everything a good mix up

After 10 min, add the onion wedges, carrot batons and thyme leaves to the tray[s]

Put the tray[s] in the oven for another 10-12 min or until tender – this is your roasted veg

While the vegetables are cooking, dissolve your vegetable stock mix and Henderson's Relish in 250ml [325ml] [400ml] boiled water

Grate your cheddar cheese

Heat a large, wide-based pan (preferably non-stick) and melt a knob of butter over a medium heat, then add 2 tsp [3 tsp] [4 tsp] flour and cook for 30 secs until a paste forms

Add the stock with your Dijon mustard and onion marmalade and bring to the boil over a high heat

Turn down the heat and cook for 4-5 min or until thickened – this is your onion gravy

Remove the tray[s] with the roasted veg from the oven and set the veg aside

Replace the tin foil with non-stick baking paper

Dust your work surface with a generous sprinkling of flour

Unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin and cut into 1 rectangle per person

Add the pastry rectangle[s] to the tray[s] and score a 1cm border around the edge of the pastry with a knife

Reboil a kettle

Add the grated cheese to the centre of the pastry rectangle[s]

Top the pastry rectangle[s] with the roasted veg, spreading it out evenly and put the tray[s] in the oven for 12-15 min or until puffed up and golden – this is your cheesy root veg tart

Chop your Tenderstem broccoli in half and add it to a pot with plenty of boiled water

Bring to the boil over high heat and cook for 3-4 min or until tender with a bite

Once done, drain the Tenderstem broccoli and return it to the pot with a small knob of butter

Keep covered until serving