Carrot and Parsnip Wreath

Preheat oven to 200°C/180°fan/gas mark 6.

Add the ProZero, warm water, dried yeast and psyllium husk powder to a mixing bowl and stir until combined.

Leave to rest for 10 minutes.

Place the carrots and parsnips on a baking tray and coat with the herbs and 1 tbsp of oil.

Bake in the oven for 40 minutes or until soft. Once cooked, remove from the oven and allow to cool slightly.

Meanwhile, add Fate Low Protein All-Purpose Mix, olive oil, salt and mixed dried herbs to the ProZero wet mixture and combine by hand until a dough forms. Knead for 2 minutes.

Dust your hands with Fate Low Protein All-Purpose Mix and roll out the dough onto a clean, dusted surface, to a thickness of 1cm.

Slice into 7cm squares.

Cut the carrots and parsnips in half.

Position the squares of dough into diamond shapes.

Add a carrot to the middle of a diamond and fold the side corners to the middle. Repeat with all the parsnips and carrots.

Place the folded vegetables onto a greased circular baking tray to make the shape of a wreath.

Brush with the remaining olive oil and sprinkle with the mixed herbs.

Bake for 30 minutes or until golden brown.

Cut a bow shape out of the red pepper.

When baked, carefully remove the wreath from the baking tray using a spatula and transfer to a plate.

Add the pepper bow to decorate and serve.