3 medium beetroots, scrubbed or peeled then sliced into 3–4mm-thick rounds
10–12 rainbow carrots (depending on size), scrubbed, trimmed and halved lengthways
good handful green carrot tops, washed and roughly chopped
1 garlic clove, chopped
1 garlic clove, bashed
3 large red onions, sliced
salt and freshly ground black pepper
freshly ground black pepper
flour, for dusting
4 tbsp olive oil
7–8 tbsp olive oil
15²µ/½´Ç³ú pine nuts
2 star anise, bashed or 1 tsp ground cumin
2 tsp brown soft sugar
40²µ/1½´Ç³ú butter at room temperature, plus extra for greasing
30g Parmesan (or alternative vegetarian hard cheese), grated
400–500g/14oz–1lb 2oz puff pastry, depending on the size of your dish