Heat your oven to 200°C/Fan 180°C/Gas 6. Halve your pumpkin and scoop out the seeds. Cut into 2 cm thick wedges (no need to peel). Trim the beetroot and cut into 10-12 wedges. Wrap the garlic in a square of foil.
Tumble the pumpkin and beetroot wedges onto a baking tray. Drizzle over 1 tbsp oil and toss together with some seasoning. Nestle in the package of garlic. Slide into the oven to roast for 30 mins.
Meanwhile, tip your beef strips into a bowl. Pour over 1 tbsp tamari, ½ tbsp oil and squeeze the juice from a clementine. Stir. Cover and pop in the fridge to marinate.
Peel and finely grate the horseradish. Mix this with half the crème fraîche, a good crack of pepper and pinch of salt. Peel and thickly slice the onion. Drain and rinse the chickpeas.
After the veg has roasted for 30 mins, take the garlic from the tray and put the veg back in the oven to continue roasting for 15 mins.
Squeeze the garlic cloves from their skins. Add half to the horseradish crème fraîche. Juice the remaining clementine into a bowl. Whisk in the remaining garlic and tamari. Roughly chop the parsley leaves.
Warm a deep frying pan or wok over a high heat. Tip in the beef strips and marinade. Fry for 3 mins till browned. Spoon into a clean bowl, leaving the marinade in the pan. Fry the onion in this for 5 mins.
Throw in the chickpeas and cook for 2 mins. Add the roasted veg and beef strips and tumble together. Don’t worry if the pumpkin falls apart a bit. Pour over the garlic, clementine and tamari mix. Serve in warm bowls with a good dollop of the horseradish crème fraîche and a scattering of parsley.