Instructions: Preheat the oven to 220c/Gas 7.

1 Pour the oil into a large roasting tin and place in the oven. Cut the red onion into eight wedges and dice the remaining vegetables.

2 Add to the roasting tin with the rosemary, garlic and a little seasoning, turning to coat with oil.

3 Use a large enough roasting tin to allow the vegetables to fit in a single layer if possible.

4 Roast for 12-15 minutes until the vegetables are just tender and beginning to brown around the edges.

5 For the Crumb Topping: Remove and discard the crusts from the bread and place in a food processor with the parsley. Whizz to make fine crumbs, stir in the olive oil and set aside.

6 For the Sauce: Heat the butter in a large pan and stir in the flour. Cook for one minute, stirring frequently and gradually add the milk to make a smooth, thick sauce. Bring to the boil.

7 Grate the cheese and stir into the sauce with the mustard and plenty of seasoning. Remove from the heat.

8 Remove the vegetables from the roasting tin with a slotted spoon and stir into the sauce, mixing well and transfer to a pie dish.

9 Sprinkle over the crumbs and place under a medium preheated grill for 2-3 minutes until the topping is crisp and golden.

10 For the Spinach Timbales: Heat the olive oil in a wok or large frying pan. Thinly slice the garlic and stir-fry with the caraway seeds for a minute.

11 Add the spinach and stir-fry for a minute or so until wilted.

Drain the spinach well and pack into oiled dariole moulds or ramekins, pressing down well with the back of a spoon.

12 Turn the spinach out onto a plate and spoon the vegetable crumble alongside.

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