Break the cauliflower down into small florets and chop the butternut squash into small cubes. Place them both in the tray with the black beans and Ras-el-Hanut spice mix. Chop the top off the garlic bulb and wrap it in a piece of foil.

Mix the tray ingredients together, then spray with low-fat cooking oil spray or drizzle with a small amount of oil if you do not have any spray. Place in a pre-heated oven and back for 30 mins at 180 degrees C. Also, place the garlic in the foil next to the tray in the oven to bake.

After 30 minutes, remove the tray from the oven (leave the garlic in the foil in the oven), toss the ingredients over with a spatula then add the shredded kale. Place back in the oven for another 10 minutes or until the veggies are cooked and starting to brown.

Once they have cooked, removed the tray from the oven, squeeze out the roasted garlic from its skin and add to the tray. Give the tray a stir gently, so as not to break up any of the butternut squash which will now be tender.

Place a tortilla on to a flat surface, add a few spoonfuls of the roasted ingredients to the centre of the tortilla, leaving a small amount of edging. Brush the edge with a mixture of 1 tsp rapeseed oil, 1 tsp marmite and a splash of water to loosen.

Fold the tortilla over to seal and place on a baking tray. Continue with the rest of the tortillas. Brush the top of the folded tortillas with the marmite and oil mixture. Toast in the oven for 5-8min until crispy and golden.