Bacon, Leek & Mushroom Pie With Mash

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

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

Once hot, add your bacon lardons and cook for 5-6 min or until golden and crisp

Whilst the bacon lardons are cooking, chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and chop into large chunks

Chop your white cup mushrooms roughly

Peel and finely chop (or grate) your garlic

Once the bacon lardons are crisp, add the chopped leek and mushrooms to the pan and cook for 5-6 min or until softened

Once softened, add 2/3 of the chopped garlic (save the rest for later!) with your bay leaf[ves] and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 1 min or until fragrant

Once fragrant, add 200ml [300ml] [400ml] boiled water and 100ml [150ml] [200ml] milk with a generous grind of black pepper and cook for 3-4 min or until thickened – this is your bacon, leek & mushroom pie filling

Dust your work surface with a generous sprinkling of flour then unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin

Add the bacon, leek & mushroom pie filling to an oven-proof dish (reserve the pan!) then lay the rolled pastry over the dish and trim off any excess

Press the edges with a fork to seal the pastry to the dish and put in the oven for 20-25 min or until the pastry is puffed up, golden and cooked through – this is your bacon, leek & mushroom pie

Meanwhile, peel your potatoes and chop them into large, bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry

Return the potatoes to a low heat with a knob of butter and a splash of milk

Season with a pinch of salt and pepper and mash until smooth

Wash your shredded kale, then pat it dry with kitchen paper

Wipe the reserved pan clean and return it to a medium-high heat with a drizzle of vegetable oil

Once hot, add your shredded kale and the remaining chopped garlic with a small splash of water and a pinch of salt and pepper

Cook, covered, for 3-4 in or until bright green and wilted – this is your garlicky kale