Place the garlic in a small pan and add the Mellow Yellow cold pressed rapeseed oil until the cloves are completely submerged. Place over a low heat and cook until the garlic cloves are completely soft and very gently golden.

Meanwhile, peel the root veg and cut into uneven roughly thumb-sized pieces. Place in a large pot with some rosemary, salt and cold water to cover. Bring to a simmer, cook until just tender, then drain.

Preheat the oven to 195C fan. Add a good layer of oil from the confit garlic pan and place in the oven for 5 mins to heat up. Add the root veggies to the tray carefully, drizzle over the honey and return to the oven. Cook until golden, turning from time to time

Meanwhile cool the lentils, wash and then boil until tender. Add the cavolo nero to the pan in the last 5 mins of cooking, then drain them together.

Stir the lentils, cavolo nero, goat’s cheese, red wine vinegar and pieces of garlic into the tray with the roots. Season to taste.