Use whatever vegetables you have to hand in this richly flavoured and substantial one-pot meal.

Serves 4

Onions - 2, sliced
Carrots - 4, sliced
Swede - 1 small, sliced
Parsnips - 2, sliced
Turnips - 3 small, sliced
Celeriac - ½, cut into matchsticks
Leeks - 2, thinly sliced
Garlic - 1 clove, chopped
Bay leaf - 1, crumbled
Chopped fresh mixed herbs - 2 tbsp (such as parsley and thyme)
Vegetable stock - 300 ml (½ pint)
Plain flour - 1 tbsp
Red skinned potatoes - 675g (1½ lb), thinly sliced
Butter - 50g (2 oz)
Salt and black pepper

Preheat the oven to 190 °C / 375 °F Gas 5. Arrange all the vegetables, except the potatoes, in layers in a large casserole dish with a tight fitting lid.

Season the vegetable layers lightly with salt and pepper and sprinkle them with garlic, crumbled bay leaf and chopped herbs as you go.

Blend the stock into the flour and pour over the vegetables. Arrange the potatoes in overlapping layers on top. Dot with butter and cover tightly.

Cook in the oven for 1¼ hours, or until the vegetables are tender. Remove the lid from the casserole and cook for a further 15-20 minutes until the top layer of potatoes is golden and crisp at the edges. Serve hot.

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