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A little bit complicated due to measurements being in grams and unfamiliar ingredients. Use pine nuts or macadamia nuts for substitute of chestnuts. use lemon zest and salt or lemon pepper for sumac substitute
1 red onion, cut into 8 wedges
250g raw beetroot, peeled and cut into small chunks
½ butternut squash, peeled and cut into small chunks
4 fat garlic cloves, unpeeled
6 tbsp olive oil
1 tbsp picked thyme leaves, plus extra for sprinkling
1 tbsp sumac, plus extra for sprinkling
250g pouch ready-to-eat Puy lentils
180g pack whole cooked chestnuts, roughly chopped
100g kale
½ lemon, juiced
2 x 320g packs ready-rolled puff pastry suitable for vegans (we used Jus-Rol)
2 tbsp almond milk
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1st Keep
 smithfamily
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