Matt Tebbutt served up a tasty vegan shepherd’s pie with preserved lemons on Saturday Kitchen.

The ingredients are: 1kg Maris piper potatoes, peeled and diced, 2 tbsp olive oil, 1 red onion, finely chopped, 3 garlic cloves, crushed, 2 celery sticks, finely chopped, 1 tbsp cumin seeds, 1 tbsp sweet smoked paprika, 1 red chilli, finely chopped, 2 bay leaves, 1 stick rosemary, 350g chestnut mushrooms, quartered, 1 small butternut squash, roughly chopped, 165g pitted dates, roughly chopped, 300g chopped fresh tomatoes, 1 x 400g tin chickpeas, 2 preserved lemons, finely chopped, 100g vegan butter, 2 tbsp finely chopped fresh mint (leave some springs for garnish), vegetable oil, for deep frying and handful parsley leaves, deep fried to garnish.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.