Step: 1/7

Wash and peel the kohlrabi and carrots. Cut the kohlrabi into pieces and the carrots into thin slices.

Step: 2/7

Wash and shake dry the rosemary. Peel and dice the onion.

Step: 3/7

Heat the rapeseed oil in a pan and saute the onion over a medium heat until softened. Add the kohlrabi and carrots and fry for another 2 minutes.

Step: 4/7

Add the pimento, rosemary and stock. Simmer over a medium heat for 10-12 minutes. Remove from the heat and cool slightly.

Step: 5/7

Meanwhile, mix together the curd, eggs, milk, salt, pepper and herbs.

Step: 6/7

Fold the kohlrabi and carrots into the curd mixture. Pour into an ovenproof dish and bake in a preheated oven at 180°C (160°C fan, gas 4).

Step: 7/7

Meanwhile, toast the sunflower seeds in a dry non-stick pan until golden brown. Scatter over the casserole and serve.