Belgian-Style Mushroom Vol-Au-Vent, Sweet Potato & A Chicken Breast

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

Dust your work surface with a generous sprinkling of flour

Unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin, then using a small bowl as a guide, cut the rolled pastry into 1 circle per person

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Add the pastry circle[s] to a baking paper-lined baking tray (or two!) and score a 1cm border around the edge of the pastry with a knife, then score the pastry circle[s] inside the border in a criss-cross pattern

Put the tray[s] in the oven for 15 min or until puffed up, golden and cooked through

Once cooked, set aside – this is your vol-au-vent

Cut your potato[es] (skins on) into chips

Add the chips to one side of a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for an initial 15 min

Boil half a kettle

Peel and finely dice your brown onion[s]

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

Chop your white cup mushrooms roughly

Peel and finely chop (or grate) your garlic

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

Once hot, add the chopped mushrooms to the pan and cook for 4-5 min or until browned all over

Once browned, add the diced onion and diced carrot and cook for 3-4 min or until beginning to soften

Meanwhile, combine 75ml [115ml] [150ml] milk and 175ml [260ml] [350ml] boiled water with your Marmite and vegetable stock mix – this is your Marmite stock

Once softened, add the chopped garlic and your bay leaf[ves] with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 1 min or until fragrant

Once fragrant, reduce the heat to medium-low and add your Marmite stock and soy sauce with a generous grind of pepper, then stir it all together and cook for 15-18 min or until thickened and the mushrooms are cooked through

Once cooked, stir through your soft cheese – this is your creamy mushroom stew

Trim, then chop your green beans in half

Once the chips have had an initial 15 min, remove the tray[s] from the oven

Add your halved green beans to a large piece of tin foil (or two!) with a large splash of cold water and a knob of butter

Scrunch the foil around the green beans to form a tightly sealed parcel and add to the baking tray[s]

Tip: Cooking for 3 or more? Make 2 separate parcels!

Return the tray[s] to the oven for 10-12 min or until the green beans are tender with a slight bite