1 lb Maris Piper potatoes
1 lb sweet potatoes
sea salt
freshly ground black pepper
dairy-free margarine
1 onion
2 carrots
3 cloves of garlic
2 sticks of celery
1 tablespoon coriander seeds
olive oil
½ a small bunch of thyme
12 oz chestnut mushrooms
12 sun-dried tomatoes
2 tablespoons balsamic vinegar
vegan red wine
1/2 c organic vegetable stock
12 oz of lentils
12 oz chickpeas
5 sprigs of fresh flat-leaf parsley
2 sprigs of fresh rosemary
zest of 1 lemon
30 g fresh breadcrumbs