Peel and chop the swede into chunks about 1"/2.5cm
Chop the celery into 1"/2.5cm pieces. Wash thoroughly, it may have grit in the stalks
Put the vegetables in a saucepan. Add a little water and cook gently for 35 minutes. Press here for a 35 minute timer
Drain the vegetables and keep the stock
Add the coconut and miso.
Add the drained chickpeas.
Stir very well so the vegetables are coated.
Add a little of the reserved stock if the mixture isn't looking nicely moist, with a bit of gravy.
Check the seasoning and add more if it needs it
Topping
Roughly chop the parsley, stalks as well
Roughly chop the bread into small cubes
Roughly chop the spring onions
Add the olive oil
Now you need to get the topping mixture really fine. Mulch it all down with a stick blender, a liquidiser or food processor until it is breadcrumb like
If you don't have any of those, keep chopping until everything is really fine
Assembly
Tip the base mixture into an oven proof dish
Spoon over the topping
Bake at 180°C / 350°F / Gas Mark 4, for 35 minutes until the topping is browned and nicely crispy. Click here to start a 35 minute timer
Leftovers
Got any left? Whizz it up into soup for lunch the next day