Thinly slice a sweet potato, 2 parsnips and half a winter squash
par-boil for 3 mins
layer in a baking dish
infuse milk and creme fresh with a clove of garlic (crushed)then pour over the vegetables.
bake for 50 mins at 180 degrees
layer whole asparagus spears and top with grated sheep's wensledale cheese (a hard, sharp sheep's cheese) and half a ball of mozzarella.
Bake for a further 10 mins (or until the cheese is properly melted and just starting to turn brown)
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