Mushroom & Wholegrain Mustard Pie W. Smoked Cheddar Sauce

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

Boil half a kettle

Crumble your chestnut mushrooms roughly

Peel and finely dice your brown onion[s]

Peel and finely chop (or grate) your garlic

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

Once hot, add the diced onion and crumbled mushrooms cook for 5-6 min or until softened and lightly browned

Once lightly browned, add the chopped garlic with 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 1-2 min or until fragrant

Slice your potato[es] (skins on) into thin discs

Add the sliced potatoes to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 6-8 min or until the potatoes are fork-tender

Once fragrant, add your wholegrain mustard, Henderson's Relish, umami seasoning, vegetable stock mix and soft cheese with 150ml [200ml] [250ml] boiled water

Cook for 2-3 min or until starting to thicken – this is your mushroom pie mix

Transfer the mushroom pie mix to an oven-proof dish (or two!)

Top the mushroom pie mix with a layer of the steamed potatoes

Dust your work surface with a generous sprinkling of flour

Unwrap your puff pastry and roll it out with a rolling pin until it is large enough to cover the oven proof dish[es]

Top the pie mix with the rolled pastry and crimp round the edge with a fork

Put the dish[es] in the oven for 15-20 min or until puffed up and golden – this is your mushroom & wholegrain mustard pie

Wash, then rip the leaves off your spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Add the sliced spring greens to a large piece of tin foil (or two!) with a generous splash of cold water and a small pinch of salt

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

Put the tray in the oven for 10-12 min or until the spring greens are tender

Heat a pot over a medium-high heat with a drizzle of olive oil and 1 tsp [1 1/2 tsp] [2 tsp] flour, stir with a wooden spoon for 1-2 min or until a sandy paste forms

Gradually whisk in 100ml [150ml] [200ml] milk, a little at a time, and cook for 5 min or until a smooth, thick sauce remains

Grate your smoked cheddar cheese

Once done, add the grated cheese and give everything a good mix up until fully melted – this is your smoked cheese sauce