Peel and chop all potatoes into roughly 2cm chunks. Place the white potatoes in a pan of cold salted water and bring to the boil. Simmer for 10-15 minutes

Add the sweet potatoes in after 5 minutes

Drain and then add the margarine in with a pinch of salt and black pepper. Mash until smooth and set aside

Peel and finely slice the onion and the carrots. Fry with a splash of oil for 10 minutes until softened on a medium heat

Meanwhile roughly chop the mushrooms and then add to the pan with the garlic paste, soy sauce and tomato paste. Cook for a further 10 minutes

Add into the vegetable stock (50 ml), lentils and chickpeas (with the juice) and allow to simmer for 5-10 minutes

Stir in the rosemary and thyme and then add into the Omnia

Spread the mash over the top and sprinkle the panko breadcrumbs on top