This would make a lovely main for Christmas day or another festive occasion. You can use any vegetables you like – even sprouts!

Ingredients:
½ butternut squash
1 leek
300g chestnut mushrooms
1 large potato
1 large carrot
Small head of broccoli
Afew florets of cauliflower
5 garlic cloves
Fresh rosemary and thyme, finely chopped
Fresh sage leaves
2 tbsp olive oil
500g pack puff pastry
Flour for rolling out

For the sauce
1 parsnip, diced
40g cashew nuts
1 vegetable stock cube
350ml unsweetened soya/oat milk
2 tbsp wholegrain mustard

Method:
1. Preheat the oven to 220°C (fan 200°C/gas mark 7) and place two baking trays inside to warm up.

2. Quarter the mushrooms, dice the potato and carrot, and slice the leeks. Cut the broccoli and cauliflower into chunks, peel and dice the butternut squash, and peel and crush the garlic.

3. Put the vegetables into a large bowl with the oil and mix well until they are all coated. Tip onto baking trays and roast for approximately 20 minutes, turning halfway through.

4. Whilst cooking, make the sauce by putting the parsnip and cashews into a small saucepan. Cover with water and simmer for approximately 10 minutes until soft. Pour the water into a jug and top up to 250ml with boiling water, then add the stock cube and stir until dissolved.

5. Blend the parsnip mixture to a purée then add the milk and stock. Blitz to make a creamy sauce then add the mustard.

6. Put the cooked vegetables into a 30cm x 20cm pie dish and stir through some rosemary and thyme. Pour over the sauce but don’t overfill (you can use any leftover sauce to go with the pie afterwards).

7. Roll out the pastry a little larger than the dish so you have a few offcuts to make decorations. Cut off a piece to fit the dish, place over the filling and crimp the edges to seal. Brush with a little milk.

8. Cut out a few decorations, place on top and brush with more milk. Prick the top a few times then bake for around 20 minutes.

9. Decorate with sage leaves.