Heat the oven to 200C.

Add the potatoes to a casserole dish and drizzle generously with olive oil, mixing to ensure that they're all coated. Add a generous grind of salt over the top. Bake for 20-30 minutes until the potatoes are starting to brown and soft enough that a spatula goes through them without much resistance.

Put the sliced mushrooms in a bowl and drizzle with balsamic vinegar. Add half of the minced garlic and mix to combine. Set aside.

Once the potatoes have softened, remove from the oven and add the balsamic mushrooms, diced red bell pepper, and diced red onion. Also add the mixed dried herbs, fennel seeds, smoked paprika, and remaining garlic to the dish and mix them through with the potatoes. Add another drizzle of olive oil if it seems to be drying out. Return to the oven for another 20 minutes until the vegetables are reduced and a little browned.

Next, add the peas, halved cherry tomatoes, chopped kale, and grated parmesan. Mix everything through.

Add the goat cheese in small dollops over the top of the dish, then use a spatula to gently rotate the ingredients and push the dollops further down into the casserole.

Cover with the shredded mozzarella and return to the oven for another 15 minutes until the cheese is browning.

Allow to sit for 10 minutes before cutting in. Serve immediately.