A vegetable-based dinner becomes much more satisfying when different textures are brought together on the same plate. Roasted cauliflower, lentils and mashed pumpkin are a good example: crisp edges, earthy lentils and a soft, slightly sweet base each bring something different to the dish.

Start with the cauliflower. Cut one small cauliflower into florets, drizzle with olive oil and season with cumin, smoked paprika, salt and black pepper. Roast at 200°C for around 20 to 25 minutes until golden at the edges.

For the pumpkin mash, cook 400 g of pumpkin until tender, then drain well and mash with a little butter, nutmeg, salt and pepper. Keeping the seasoning simple allows the natural sweetness of the pumpkin to remain noticeable.

Warm 250 g of cooked lentils in a pan with a little olive oil. Lentils make the dish more substantial and their earthy flavour works particularly well with both roasted vegetables and warm spices.

Spread the pumpkin mash over the plate, spoon the lentils on top and finish with the roasted cauliflower. Fresh parsley, coriander or dill can be added just before serving. Toasted seeds, pine nuts or a few dried cranberries are useful additions when you want extra texture.

It is the kind of meal that works particularly well through autumn and winter, using familiar seasonal vegetables without relying on meat to make the plate feel complete.

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