Instructions: Thyme sprigs and roasted garlic slivers to garnish

Halve the tomatoes thickly slice the courgettes quarter and seed the peppers cut the aubergine and onions into large chunks.

Cook the sweet potatoes in a pan of balling salted water bringing it to the boil then tipping off all but 10mm of water and transferring it to the simmering oven for 10 to 15 minutes.

Transfer the sweet potatoes to a large roasting tin with the remaining vegetables garlic thyme and oil; season and toss together.

Cook on the top runners of the roasting oven for 45 minutes to 1 hour until golden brown fuming the tin round and stirring the vegetables after 30 minutes to ensure even colouring.

Meanwhile place the wine passata or tomatoes and sugar in a pan.

Bring to the boil on the boiling plate and bubble for a few minutes until thick stirring constantly then season well

Place the roasted vegetables in an ovenproof dish.

Peel and mash the roasted garlic and mix into the tomato sauce.

Spoon over the vegetables and arrange cheese on top.

Return to the top of the roasting oven for 20 minutes or until golden.

Leave for 5 minutes then garnish and serve.

The addition of goats cheese makes this almost a meat in itself especially good for any vegetarian guests.

Serves 6

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