To make the pastry, put the flours and butter into a food processor with a generous pinch of salt and pulse until the mixture resembles breadcrumbs. Add the egg and just enough cold water to bind the mixture together. Shape the dough into a ball, wrap it in cling film, and leave it to chill in the fridge while you make the filling. Continue to cook until the vegetables are just done but still with a little bite to them – this will take about another 2 minutes. Drain and leave to cool.

To make the filling, heat the oil in a sauté pan and add the onions and red peppers. Cook gently over a medium heat until the onions are soft and starting to take on some colour. Add the remaining filling ingredients along with 50ml of water and plenty of seasoning. Simmer until piping hot, then gently mash the beans so some of them break down. Remove from the heat. Season the Vegetables:Before roasting the zucchini, peppers, and mushrooms, you can sprinkle them with some additional herbs or spices, such as dried oregano, garlic powder, or smoked paprika.First make the filling. Heat the oil and butter in large frying pan and add the onion and celery. Cook until the onion is starting to caramelise, then add the grated vegetables. Continue to cook, stirring regularly, until they have reduced down considerably. Season with salt and pepper and stir in the garlic and herbs. Continue to cook for another 2–3 minutes then stir in the lemon zest and spices. Set aside to cool. When cool, stir in all the remaining filling ingredients and set aside. Put all the cooled vegetables into a large bowl. Add 100g of the cheese and the parsley, then mix thoroughly and set aside. Hairy Bikers Roasted Vegetable Lasagne is a vegetarian lasagna recipe featuring roasted vegetables layered with lasagna noodles, ricotta cheese, marinara sauce, and mozzarella cheese. The popular British cooking team, the Hairy Bikers, created a delicious and satisfying dish. Hairy Bikers Roasted Vegetable Lasagne Ingredients

In the oven:In the oven, place the Hairy Bikers Roasted vegetable lasagne hairy bikers in an oven-safe dish and reheat for 20-30 minutes at 350°F until heated through. Homity pie has been a favourite in vegetarian restaurants like Cranks for decades, and the recent growth in veganism has seen so many dairy-free alternatives to ingredients like butter, milk and cream that it's actually quite easy to adapt this recipe into a veganhomity pie. Try this vegan homity pie recipefrom Aimee Ryan, author of Great British Vegan. The history of homity pie In the 1960s homity pie saw a revival when Cranks Vegetarian Restaurant added it to its menu at a time when vegetarianism was gaining popularity, particularly among the hippie subculture. To assemble, put the prunes in a small saucepan and cover with the sherry or Marsala. Bring to the boil then remove from the heat and leave the prunes to absorb the sherry.Heat the olive oil and butter in a frying pan. Add the onion and mushrooms and cook over a medium heat until any liquid coming out of the mushrooms has evaporated and the onion has softened. Add the parsnip and continue to cook until the parsnip has reduced in volume and the onion has started to caramelise. Add the garlic, dried sage, thyme and lemon zest, then cook for a couple more minutes. Remove from the heat and allow to cool slightly. Add the remaining oil to a large frying pan. Fry the beef, leaving it until a brown crust has developed on the underside before breaking it up and turning it over. It’s best to do this in a few batches – if you crowd the pan the meat will stew in its own juices instead of searing.

Wash the spinach in plenty of water and put into a saucepan. Heat gently until it has wilted down, stirring a couple of times, then drain over a sieve. Leave to cool, then roughly chop.For more vegetarian recipes from the Hairy Bikerstry their vegetable Thai curry, red onion and beetroot tart, vegetarian chillior avocado poke bowl. Put all the vegetables into a food processor with the remaining sauce ingredients and plenty of seasoning. Pulse until you have a coarse, fairly liquid sauce. Set aside.