Umami Flat White & Chestnut Mushroom Pie

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

Peel and finely slice your brown onion[s]

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat, once hot, add the sliced onion and leek and cook for 6-7 min or until softened

Meanwhile, slice your chestnut mushrooms and flat white mushroom[s] finely, then peel and finely chop (or grate) your garlic

Once the onion and leek has softened, add the sliced mushrooms to the pan with 1 tsp [2 tsp] [3 tsp] of butter and cook for 6 min or until tender

Boil half a kettle

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 an oven-proof dish

Top, tail, peel and chop your carrot[s] into batons

Add the carrot batons to a large piece of tin foil (or two!) with a splash of cold water and 1 tsp [2 tsp] [3 tsp] of butter

Scrunch the foil around the carrot batons to form a tightly sealed parcel[s] and add to a baking tray, put the tray in the oven and cook for 25 min or until tender

Once the mushrooms are tender, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour with the chopped garlic and cook for 1 min or until fragrant

Combine 50ml [75ml] [100ml] milk and 100ml [130ml] [170ml] boiled water in a measuring jug with your umami seasoning, Marmite and vegetable stock mix – this is your umami stock

Once fragrant, add the umami stock with a generous grind of pepper and cook for 3 min or until thickened – this is your pie mix

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

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

Score a cross in the middle of the pastry and put it in the oven for 15-18 min or until puffed up and golden – this is your umami flat white & chestnut mushroom pie

Wash your spinach and pat dry with kitchen paper

Once the carrot is tender, flatten out the parcel[s] and top with the spinach and a pinch of salt and pepper

Return the tray to the oven for a final 2 min or until the spinach has wilted

Once wilted, remove the tray from the oven and give everything a good mix up – this is your buttered veg