1. Pre-heat the oven to 180 ̊C.
2. Drain pilchards from tomato sauce, remove bones and set sauce aside.
3. Peel and cut butternut, eggplant, and baby marrow into cubes. Cut onion into thick slices.
4. Place the butternut on a baking tray and drizzle with oil, 1 tbsp of tomato sauce from pilchards and salt and pepper. Bake for 10 mins.
5. Remove the tray from the oven and add the eggplant, baby marrows and onion. Adding a bit more oil, tomato sauce, salt and pepper.
6. Place back into the oven for 20-30 mins until cooked through.
7. In a pan melt the butter and add the garlic and dried parsley and heat for 2 minutes.
8. Heat samp and beans in a saucepan.
9. Heat the deboned pilchard in the microwave.
10. Place samp on the serving dish, top with roasted vegetables, Glenryck Pilchard and drizzle on the garlic butter.