1 aubergine, cut into wedges
600g/1lb 5oz butternut squash, peeled and cut into 2cm/¾in-thick slices, then wedges
2 red peppers, seeds removed, cut into chunks
2 red onions, cut into wedges
75²µ/2½´Ç³ú spinach, roughly chopped
1 tsp dried thyme
2 tbsp balsamic vinegar
sea salt and freshly ground black pepper
2 tbsp olive oil
8 tsp tomato purée
50g/1¾oz mature Cheddar, finely grated
4 x 100g/3½oz cod (or haddock) fillets
1–2 slices stale bread