Vegan pie

Ingredients

• 80ml olive oil, plus extra for brushing
• 2 tsp ground cumin
• ½ tsp ground cinnamon
• 1 tbsp vegan red wine vinegar (we used Aspall)
• 3 beetroots (about 400g), peeled and sliced into rounds about 0.5cm thick
• 1 small celeriac (about 750g), peeled, cut into quarters and then sliced into triangles about 1 cm thick
• 4 thyme sprigs, leaves picked
• 4 fat unpeeled garlic cloves
• 3 large sweet potatoes (about 600g), peeled and sliced into rounds about 0.5cm thick
• 2 tsp smoked paprika
• 1 tbsp semolina
• 250g Swiss chard, leaves only (save the stalks to add to soups, stews and risottos)
• 150g coconut oil, plus extra for the tin
• 500g spelt flour
• almond milk, for brushing

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