Don’t be afraid to make substitutions with the vegetables. Use mustard leaves instead of spinach, or butternut squash instead of carrots. Substitute half of the peas for sweetcorn or half of the potatoes with turnips – play around with it!
Also, if you want to turn the heat up a slight notch, then use red chilli powder instead of black pepper.
This recipe may be adapted to the stove-top, although I haven’t tried it. Simply put all the ingredients into a pot on the stove-top and allow to cook on the lowest heat for an hour or so, till the vegetables are cooked through.