turn oven onto 180C, 160C fan, 360F or gas number 4

put 500g of chopped up butternut squash into a roasting tin.

add 2 chopped up sticks of celery

3 medium chopped up carrots

add 1 chopped up pepper

add a tin of drained chickpeas and a tablespoon of rapeseed oil.

roast veg in oven for about 1/2 hour and heat up a tablespoon of rapeseed oil in a frying pan.

add 1 chopped up onion and a couple of blobs of garlic puree to the frying pan.

add a few chopped up mushrooms

2 teaspoons of dried parsley

1 teaspoon of dried thyme

1 teaspoon of paprika

1 tablespoon tomato puree

a vegan stock cube and 250ml of water

1 tablespoon soy sauce

2 dessert spoons of plain flour

mix in.

grease a 25cm circular dish

make the pastry

200g of plain flour and 100g of vegan spread

mix together until it resembles fine breadcrumbs

add water slowly until it makes a soft dough

roll out pastry on a floured surface

put inside pie dish

cut off surplus pastry

cut the surplus pastry into strips

stick the strips around the pie dish with water

prick holes in the bottom with a fork

add the roasted veg to frying pan

stir in

tip mixture into pie

make another batch of pastry to cover the pie

rub water around the edge to help the lid stick down

put lid on and firm around the edges by pressing thumb down all the way around

cut off surplus

roll out surplus pastry and cut into leaves to decorate the top of the pie. see video for more details.

brush soya milk over the pie

make a slit in the top of the pie

bake for 1/2 hour

cut out slices, serves six.

Butternut Squash Pie Recipe