You will need:

1 large sweet potato

4 carrots

4 cloves garlic

1/2 bunch of sage

salt and pepper (to taste)

mixed seeds

Place the mixed seeds on a metal tray and bake for a few minutes at 200c, or toast lightly in a dry frying pan until they turn golden brown and the aromas are released.

 Peel and chop the carrots and sweet potatoes into roughly 1/2 inch cubes. Bring 3 pints of water to the boil then add the carrots, sweet potatoes, and whole peeled garlic cloves. Simmer for an hour, topping up the mixture with water if necessary. Take off the heat and allow to cool, throw in the sage, a pinch of salt and pepper and blend until smooth. Pass through a sieve using a wooden spoon to push the thick liquid through.

Reheat and serve straight away topped with the toasted mixed seeds, or keep in the fridge for up to 3 days.