Cheesy Leek, Sweet Potato & Mustard Pie With Asparagus

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

Peel and finely chop your brown onion[s] and your garlic

Heat a large, wide-based pan (preferably with a matching lid), with a small drizzle of olive oil over a medium heat

Once hot, add the chopped onion and garlic and cook for 7-8 min or until softened

Meanwhile, boil a kettle

Peel your potato[es]

Cut the peeled potatoes into small bite-sized pieces

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and chop into large chunks

Grate the cheddar cheese and Italian hard cheese finely

Once the onion has softened, add the chopped potatoes and leek to the pan with a generous pinch of salt and pepper and mix everything together

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour to the pan and give everything a good mix up

Add 250ml [350ml] [450ml] boiled water with your vegetable stock mix, soft cheese, grated cheddar, 1/3 of your grated Italian hard cheese (you'll use the rest later!) and your Dijon mustard

Add your Chinese rice wine and mix it all together and cook for 6-7 min – this is your creamy leek & potato mixture

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

Cut the pastry into triangles, roughly the size of your palm

Transfer the cheesy leek & potato mixture to an oven-proof dish

Top the mixture with the pastry triangles, leaving some gaps in between and brush with a little milk

Sprinkle over the remaining grated Italian hard cheese and put the dish in the oven for 20-25 min or until golden and bubbling – this is your cheesy leek, potato & mustard pie

Add your asparagus to a large piece of tin foil (or two!) with a large splash of cold water

Scrunch the foil around the asparagus to form a tightly sealed parcel and add to a baking tray

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

When the pie is almost ready, put the tray in the oven for 8-10 min or until the asparagus are tender with a slight bite