Mushroom & courgette rice pie

• olive oil↗2 tbsp tbsp
• shallots↗2 2

  or 1 small onion, finely chopped

• garlic cloves↗2 2

  crushed

• mixed mushroom675g g

  (such as chestnut, oyster and shiitake), sliced

• large courgettes↗2 2

  chopped

• risotto rice↗50g g
• white wine↗3 tbsp tbsp
• hot vegetable stock↗300ml ml
• chopped fresh tarragon3 tbsp tbsp
• vegetarian parmesan↗1 tbsp tbsp

  -style cheese

• crème fraîche↗2 tbsp tbsp
• pesto↗2 tbsp tbsp
• chopped walnut25g g
• shortcrust pastry↗½ quantity

  (see 'Goes well with' below) made with a large pinch of saffron strands

• milk↗1 tbsp tbsp

  to glaze

Step-by-step instructions

1. 1

   Heat oven to 200C/fan 180C/gas 6. Heat oil in a large pan and cook shallots and garlic for 2-3 mins until softened. Stir in mushrooms and courgettes and cook over a high heat for 5-7 mins until golden.

2. 2

   Stir in the rice and cook for 2 mins, then add wine and cook for 3 mins until the liquid has evaporated. Add a ladleful of hot stock and cook, stirring constantly. Continue in this way until all the stock has been used up. Stir in the tarragon, cheese, crème fraîche, pesto and walnuts and plenty of seasoning. Cool.

3. 3

   Fill a 900ml/1½pt pie dish with the rice mixture. Brush the edge of the dish with water. Roll out the pastry on a lightly floured surface and use to cover the filling, trimming the edges and pressing down well to seal. Brush with milk, place on a baking sheet and bake for 20-25 mins until crisp and golden.