Rainbow Pie

25g of butter, plus a knob, or 25ml of oil

2 leeks, sliced

3 thyme sprigs

2 heads of winter greens, shredded

grated zest of 1 lemon

1 red chilli, finely chopped

5 big beetroots, peeled and chopped into rough cubes

olive oil

a splash of red wine vinegar

2 marjoram or oregano sprigs

6 parsnips, cut into little fingers

a couple of sage sprigs, leaves picked

grated zest and juice of 1/2 orange

1 tbsp  Aberdour honey

3 potatoes

1 whole nutmeg

250g Anster Cheese

1 egg, beaten

gravy, to serve

Pastry

600g flour

1/2 tsp baking powder

1 tsp salt

4 thyme sprigs, leaves picked and very finely chopped

150g butter or veg shortening, diced into cubes

150ml ice-cold water

• First make the pastry. Sift the flour, baking powder and salt into a bowl and add the thyme. Add the butter or shortening and rub into the dry ingredients to resemble breadcrumbs. Add the water and knead into a dough, but don’t overwork it. You could also pulse to breadcrumbs in a food processor then add the water and pulse until it just comes together. Wrap the pastry in clingfilm and chill while you get on with the your veg.
• Preheat the oven to 200C/ gas 6. Heat the butter or oil in a pan, add the leeks and thyme and cook over a low heat for 20 minutes, until sweet and softened. Set aside. Add a little more olive oil to the pan, add the greens and cook over a low heat for a few minutes until just wilted. Season, then add the lemon zest and chilli and set aside. .
• Roast the poatatoes for 60-75 minutes, until soft. Meanwhile, prepare the beets and parsnips. Pop the beets in a roasting tin, drizzle with the oil and and the vinegar, add the marjoram to the pan and season. Cover with foil and roast inthe oven with the poatatoes for 1 hour, removing the foil for the last 5-10 minutes until golden. When all the veg are cooked, turn the oven down to 180C/ gas 4.
• Once the potatoes are cool enough to handle, scoop out the flesh and mix with a knob of butter or 1 tbsp of oil and a good grating of nutmeg. Adjust the seasoning for all vegetable mixtures, if needed.
• Take your pastry fron the fridge and let sit for about ten minutes, then roll out on a lightly floured surface, to the thickness of a £1 coin. Use it to line a 20cm springform  cake tin, leaving the excess hanging over the edges.
• Now it’s time to start layering the pie. Start with the leeks, then a grating of cheese, then the beets , then the greens, another layer of cheese, then the parsnips and finally the mash.
• Finish by bringing the pastry over the top of the mash in little folds and twists; it may not cover the whole of the top, but a little bit of mash poking through is what you want. Brush with the beaten egg.
• Bake the pie on the bottom of the oven for 35-40 minutes until golden brown. Leave to cool for 15-20 minutes, then remove from the cake tin and place in the middle of the table. Serve with lashings of gravy.