Preheat the oven to 175C

Wash, peel and slice the potatoes

Wash, top and tail then slice the courgettes, lengthways 

Wash and slice the peppers, however you want I do mine in strips, lengthways

Put the goo in a non-stick frying pan, add the spring onions and stir continuously for circa 1 minute on a low heat. Add the tinned tomatoes, spices, herbs and puree and mix well, to combine. Turn off the heat add the sundries tomatoes and olives and mix

In a baking dish lay out half of your potato slices, then half your courgette slices, and half your peppers 

Use half the tomato sauce to cover your vegetable layers

Layer the remaining courgettes and peppers and cover with the rest of the tomato sauce

Top with your remaining potato slices

Cover with foil and bake for 1hour 20

Meanwhile make your sunflower seed cheese - place all the cheese ingredients in a blender and blend until smooth

After 1 hour 20, remove the foil and evenly spread out your ‘cheese’. Then bake for a further 10-15 minutes

Serve and Enjoy!