Lentil Curry Pie With Mustardy Kale

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil half a kettle

Peel and finely slice your brown onion[s]

Peel and roughly chop your potato[es]

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

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

Once hot, add the sliced onion with a pinch of salt and cook for 3-4 min or until starting to caramelise

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 and cut into 1 per person

Transfer the pastry to a baking tray (or two!) lined with non-stick baking paper and score a 1cm border around the edge of the pastry with a knife, then crimp the borders with a fork

Sprinkle over your cumin seeds and put the tray[s] in the oven for 15-20 min or until golden and cooked through

Once the onion has started to caramelise, drain and rinse your green lentils

Add the drained green lentils, chopped potato, diced carrot and curry powder and cook for 2-3 min or until fragrant

Meanwhile, dissolve your tomato paste and vegetable stock mix in 250ml [350ml] [450ml] boiled water – this is your tomato stock

Once fragrant, add the tomato stock to the pan and cook, covered, for 15 min or until the potatoes are fork-tender – this is your lentil curry pie filling

Whilst everything's cooking, wash your shredded kale, then pat it dry with kitchen paper

Heat a separate, large, wide-based pan (preferably non-stick) with a knob of butter over a medium heat

Once hot, add your yellow mustard seeds and cook for 1-2 min or until fragrant and starting to pop

Add the shredded kale with a pinch of salt and cook for 3-4 min or until tender with a slight bite – this is your mustardy kale