Page 235 - CMC Recipe Book

Method
Peel and wash the vegetables. Slice the beetroot and sweet potato in to rounds approx 1⁄2 cm thick, cut the celeriac in to quarters and then into 1 cm triangles.
Roast the beetroot in 1tbsp of oil with the cumin, cinnamon and wine vinegar - cover with foil.
Mix the celeriac with 1tbsp oil, thyme and garlic - place in a roasting tin and cover with foil. On a third tray mix the sweet potato with oil and smoked paprika, cover in foil. When the beets have been roasting for 20 minutes add the next 2 roasting trays to the oven. Roast for 40 mins.
When cooked mash the celeriac.
For the pastry - boil the kettle, grease a tin with the coconut oil. Mix the remains of oil with 200ml of boiling water. Pour in to the flour to make a dough. It is best to roll the pastry when warm.
Roll out 3⁄4 of the dough and press into the tin.
Build the pie - cover the base in chard leaves then sprinkle over the semolina. Press in the beetroot and season, add another layer of chard, then a layer of sweet potato, another layer of chard and then top off with celeriac.
Roll the remaining pastry for the top, crimp the edges with a fork and make a steam hole.
Brush with oat milk.
Bake in the centre of the oven for 45 mins until the pastry is golden brown.