Fennel, Potato, Pumpkin and Sage Bake

2 large potatoes
1 small butternut pumpkin
2 small fennel bulbs
6 tbsp olive oil
3 tbsp grated pecorino
1 handful sage leaves, minced
Salt and black pepper

Peel the potatoes and slice them thinly; don’t bother with a mandoline, because it doesn’t matter if a few are thicker or uneven. Cut away the skin and scoop the seeds from the butternut pumpkin and slice similarly. Trim away the thick outer layer of the fennel, cut it in half and slice those, too.

Put all the slices in a big bowl, add four tablespoons of the olive oil and two tablespoons of the pecorino, as well as the minced sage and some salt and pepper, then toss to combine.

Heat the oven to 200C (180C fan)/390F/gas 6. Tip the slices into an ovenproof dish or small baking tray, arranging them as neatly or as messily as you want. Pour over 100ml water, press down, then sprinkle over the remaining pecorino and two tablespoons of olive oil.

Cover the top with a round of foil or greaseproof paper, then bake for 25 minutes. Remove the cover and bake for another 20 minutes, or until vegetables are very tender and the top is a little golden.

theguardian.com