• 2 shallots
• 2 clove garlic
• 2 tbsps vegetable oil
• 200g chestnut mushrooms, sliced
• 50g dried porcini mushrooms, soaked in hot water.
• 4 celery sticks, sliced
• 1 tin (400g) butter beans, drained
• 1 tin (400g) chickpeas, drained
• 40g green peas
• 3 carrots, peeled and diced
• 100g fennel, diced
• 250g cooked freekeh
• 200g spinach
• 2 tsps tikka paste
• 1 vegetable stock pot
• 600ml vegetable water
• 2 tsps cornflour*

For the topping

• 2 large carrots
• 3 sweet potatoes
• 4 Maris Piper potatoes
• 2 large parsnips
• 1 tbsp chopped parsley

Note: Allergens highlighted in bold

1. Peel and wash all the vegetables for the topping. Slice into small pieces and cook until soft in boiling salted water.

2. When cooked, drain the water and keep the liquid. Mash the vegetables and season.

3. Place in a piping bag with a star nozzle. Set aside.

4. In a large saucepan, heat the oil. Sauté the shallots, garlic, celery, carrot and fennel for a few minutes. Add the sliced and rehydrated mushrooms, chickpeas, butter beans, lentils, peas and tikka paste. Gently fold for an even coating of flavour.

5. Measure 100ml of the vegetable water, mix with the stock pot and season to taste. Pour into the vegetable mixture and simmer for a few minutes then add the spinach.

6. Spoon the mixture into a dish, pipe the potato mix on top.

7. Place in the oven, 4D hotAir 180°C for 40 minutes.

8. Serve hot sprinkled with a little more chopped parsley.

*Tip

If too runny, mix the cornflour with a little water then add to the mixture and boil to thicken the liquid.