Bacon & Mushroom Parsnip Rösti Topped Pie

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the bacon lardons and cook for 3-4 min or until golden and crisp

Meanwhile, peel and finely slice the brown onion[s]

Chop the chestnut mushrooms into quarters

Top, tail, peel and dice the carrot[s] finely

Once the bacon lardons are crisp, add the sliced onion, chestnut quarters and diced carrot to the pan and cook for 3-4 min or until the onion has started to soften

Once the onion has softened, add the cornflour and stir it all together and cook for 1 min

Dissolve the beef stock mix and soft cheese in 150ml [300ml] boiled water with the Dijon mustard and dried sage – this is your creamy sage stock

After 1 min, add the creamy sage stock to the pan and give everything a good mix up

Season with a generous grind of black pepper and cook for 2-3 min or until starting to thicken – this is your pie filling

Grate the potatoes (skins on)

Top, tail, peel and grate the parsnip[s]

Once the sauce has thickened, transfer the pie filling to an oven-proof dish and top with the grated potato, grated parsnip and a drizzle of vegetable oil

Season with a grind of black pepper and put the dish in the oven for 20-25 min or until bubbling and golden – this is your bacon & mushroom parsnip rösti topped pie

Trim the green beans

Line a baking tray with a a large piece of tin foil

Add the trimmed green beans and a knob of butter to the middle of the foil with a small pinch of salt and 1 tbsp [2 tbsp] cold water

Scrunch the edges of the foil to form a sealed parcel and put the tray in the oven for 10-12 min or until the green beans are tender – these are your buttery green beans