1 red onion, peeled and cut into 8 wedges

250g raw beetroot, peeled and cut into small pieces

200g butternut squash, peeled and cut into chunks

4 garlic cloves, unpeeled

6 tbsp olive oil

3 tbsp fresh thyme, leaves only

1 tbsp sumac

250g cooked puy lentils 

2 x 180g pack whole cooked chestnuts, roughly chopped

250g kale

Juice of 1 lemon

2 x 320g ready rolled puff pastry

2 tbsp almond milk

3-4 tbsp sesame seeds