Ingredients

• 4 Large carrots, half inch/2cm diced
• 1 Medium winter squash (pumpkin, butternut squash) half inch/2cm diced
• 4 Large parsnips, de-wooded and half inch/2cm dice. Tail (thin end) thrown in
• 1 Small sweede, half inch/2cm dice
• 2 Shallots, fine dice
• 6 Thyme, 4 inch long sprigs, leaves only stem discarded.
• 2 tbs Vegetarian gravy powder
• Boiling water
• 8-10 TruffleHunter black truffle slices
• 4 large flowery potatoes (Maris piper or King Edward), thinly sliced
• 2 tbs good quality olive oil

Method

1. Set oven to 180c/360f Convection, 165c/ 330f. Fan assisted, Gas mark 4.
2. Add 1 tbs of the olive oil and the thyme leaves to an 9inch by 6inch, deep roasting tray and roast off the carrots, squash, parsnips, shallot and swede until all are soft to the touch, turning 3 times during roasting. This should take 30 – 40 minutes.
3. Add the gravy granules to the boiling water and poor over the roasted vegetables.
4. Add TruffleHunter Black Truffle Slices evenly to the root vegetable and gravy mixture, submerge them to make sure the flavour infuses.
5. Top the hot pot with the sliced potato layering evenly overlapping each slice to create a complete topping
6. Cover with foil and bake for 40 – 50 minutes.
7. Remove the foil and check the potato is cooked by pushing a small bladed knife through the surface.
8. Brush surface lightly with the remaining olive oil, add a little rock salt if desired and bake uncovered for a further 15 to 20mins until golden and crispy on top.
9. Serve with green vegetables of your choice. This dish goes very well with new season tender stem broccoli.