Bake of the Week: Creamy vegetable bake (serves four)

Recipe from Pinch Of Nom: Everyday Light, £20, Bluebird

You’ll need

• 1 small sweet potato
• 1 small leek
• 1 carrot
• 1 small parsnip
• 100g cauliflower
• Low-calorie cooking spray
• 180g ricotta
• 110g light spreadable cheese
• 1 tsp mustard powder
• Sea salt and freshly ground
• black pepper
• 60g wholemeal bread

Method

Preheat oven to 160C (fan 140C/gas mark 3). Prep the vegetables. Chop into large chunks, 2cm each. The cauliflower can be broken into florets.

Spray base of large ovenproof baking dish with low-calorie cooking spray and add the vegetables.

In a jug, combine the ricotta, spreadable cheese, mustard powder, 100ml water, salt and pepper and mix well. Pour over vegetables and stir to coat.

Place bread in food processor and blitz into fine crumbs. Spread the over the vegetables to form an even coating.

Pop in the oven and cook until top is golden and the veg are just tender – this will take between 35–45 minutes.

Take out and serve while hot. The bake can also be frozen once cooled.