MUSHROOM, AND LENTIL PIE

Heat olive oil in a large frypan (skillet) over medium heat. Cook onions, stirring often, until deep golden brown (about 15 minutes). Push onions to one side of the pan, then add mushrooms. Once mushrooms have started to brown, season with a pinch or two of salt, then stir to combine with the onions. Add garlic, rosemary, sage, cayenne pepper and a good grind of black pepper, and cook for another few minutes until fragrant.

Add balsamic vinegar to the pan and stir until the liquid has mostly evaporated. Add lentils, tomato paste and marmite, and stir to combine. Sprinkle 1 tablespoon of flour over the pan contents, and stir to combine. Cook for a few minutes, stirring often.

Add 1 cup of soy milk to the pan and stir to combine. Cook for another few minutes, stirring, until the mixture is dark, glossy and thick. The final consistency should be fluid but not runny – like a thick gravy. If the mixture is too thick, add a splash of milk to thin it a little.

Preheat oven to 200°C (390°F) fanbake. Line a pie tin with pastry and trim the edges. If using pre-rolled pastry sheets and a large pie tin, you may need to patchwork more than one sheet together. Pour the pie filling into the pastry case, lightly moisten the edges of the pastry base, then top with another round of pastry. Use a fork to crimp the edges together. Cut a small hole in the middle of the pastry lid, to let out steam. You can also do this with a cookie cutter before you put the top on, as I did. Brush the pastry with soy milk, then bake for 20-25 minutes, until pastry is deep golden brown.