Leek & mushroom galettes Serves 4 with ‘cheesy’ pastry

Heat 1½ tbsp oil in a large nonstick frying pan over a medium heat. Stir in the leeks with a pinch of salt. Fry, stirring occasionally, for 3 minutes until starting to soften.

Turn the heat up, add the mushrooms with 1 tbsp oil and cook until starting to brown, and most of the liquid has evaporated, 10-12 minutes. Add the garlic and thyme, stir for 1 minute, then spread over a large plate and allow to cool to room temperature. Preheat the oven to 200ºC, gas mark 6 and put a baking sheet in to heat up.

Meanwhile, shape the pastry into 2 equal balls. On individual sheets of baking parchment, roll into rough circles 2-3mm thick and 25cm across. Tip the cooled mushroom mixture into a sieve and use the back of a spoon to squeeze out as much liquid as possible. Mix in a bowl with the oat fraiche, mustard and seasoning.

Spread the mix over the pastry circles, leaving a border of approx 3cm. Fold, gather and press the pastry border over the filling to secure it well (see tip). Loosen the remaining 1 tbsp oat fraiche with a drop of water, brush over the pastry and sprinkle with the nutritional yeast. Carefully move to the hot baking tray, still on the paper, then bake for 25-30 minutes, or until golden and cooked through. Serve with the salad, dressed with the remaining 1 tbsp oil.