Preheat the oven to 200C (400F), 180C fan, Gas Mark 6.
Grease and line a 23cm (9 inch) nonstick cake tin with baking paper.
Put the milk, eggs and oil in a large bowl and whisk together.
Add the self-raising flour, garlic granules, sage, cumin and a pinch of salt and pepper. Fold together.
Add the veg and cheese and fold through - the mixture will be very thick, especially if the vegetables are still frozen.
Spoon the batter into the lined cake tin and level off.
Sprinkle the pine nuts all over the top.
Bake for 45 minutes to 1 hour or until risen and golden brown on top. The exact cooking time will depend on how cold your mix is when it goes into the oven. If pine nuts look like they might burn, put a piece of foil loosely over the top.
Cool for a few minutes in the tin, then turn out onto a wire rack to cool completely.
Store any leftovers in an airtight container in the fridge.