METHOD

1. Begin by soaking the dried mushrooms in the hot vegetable stock, to which has been added the dried mixed herbs and black pepper.

2. Over a medium heat, heat the olive oil and margarine in a saucepan and fry the onion, carrot, celery and garlic with a pinch of salt and the 2 bay leaves. Cook for around 5-6 minutes until the vegetables have started to soften.

Preheat the oven to 200 degrees Celsius (400 F) or Gas Mark 6

3. Pour in the red wine and bring to a boil. When a boil has been achieved, reduce the heat slightly, add the mushrooms and stir constantly until the mushrooms have released their juices.

4. Once the mixture has become quite dry, but with a little liquid still in the bottom of the pan, stir in the flour. Add the stock containing the dried mushrooms and then add the lentils. Stir well and then add the mint and bring to a very gentle simmer so that the mixture is just bubbling. Try not to stir too much at this stage, but now and again to be sure the mixture is not catching on the base of the pan. Cook like this, uncovered, for approximately 10 minutes until the mixture has thickened but is not dry.

5. Finally, add the agave nectar, red wine vinegar and English mustard and cook for a final 5 minutes on a low heat.

6. Spoon the mixture into a pie dish or flan dish and allow to cool.

7. When cooled, top with a sheet of puff pastry, brush with soya milk and cook for 35-40 minutes or until cooked and golden.