Middle Eastern-spiced nut roast with three-potato topping

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Peel 4 of the sweet potatoes and slice into 1cm rounds. Spread evenly on a large roasting tray, drizzle with oil, season, then roast for 30 minutes.
2. Heat another drizzle of oil in a large non-stick frying pan and add the onion. Cook gently for 8 minutes, then add the garlic and cook 2 minutes more. Stir in the cumin, coriander and cinnamon and cook for a final 2 minutes, then put in a mixing bowl. Add the chestnuts, cranberries, apricots, za’atar, aleppo pepper, lemon zest and juice, quinoa, pistachios, pine nuts, pomegranate molasses, dill and parsley. Season generously, then stir in the eggs and grated halloumi until combined.
3. Layer half the roast sweet potato in the base of the prepared tin, then spoon half the spicy chestnut filling over the top. Repeat with the rest of the roast sweet potato and filling and press down firmly.
4. Peel the remaining sweet potato, purple sweet potato and maris piper potato, then slice thinly (about 2mm thick) with a mandoline or sharp knife. Toss with olive oil and salt, then layer tightly on top of the filling, overlapping the slices as you go and creating an attractive mix of colours.
5. Weigh the topping down with a casserole lid wrapped in baking paper and bake for 30 minutes. Remove the lid and bake for another 20-25 minutes until the potatoes are tender and crisp.
6. Leave to cool for 5 minutes in the tin. Remove and serve sprinkled with extra dill and aleppo pepper.

This recipe is from the December issue of delicious. magazine. Pick up a copy – on sale now – for plenty more Christmas recipe inspiration.