Grease the base and sides of a 30cm x 20cm brownie tin or rectangular baking tin, then line with greaseproof paper.

Lay the samosas on two baking trays lined with greaseproof paper.

Spread out on a baking tray lined with greaseproof paper, then roast for 15 minutes, until crisp.

Roll the mixture into small balls and place them on a baking tray lined with greaseproof paper.

Transfer to a lightly floured tray lined with greaseproof paper, and repeat with the remaining potato mix.

Using two dessert spoons, divide the bechamel mix into 60g portions, and place on two plates lined with greaseproof paper.

Divide the vegetables between two trays lined with greaseproof paper and roast until soft and charred -20-25minutes.

Using two dessert spoons, divide the mixture into 16 roughly 60g portions, and put them on two plates lined with greaseproof paper.

I used 200g digestive biscuits, broken up and mixed with 100g melted butter, then pressed into a cake tin lined with greaseproof paper.

Lay the petals on an oven tray lined with greaseproof paper and put in the oven for 30-45 minutes, until crisp, then remove.