Mumbai-Spiced Mushroom, Chorizo & Veggie Pie

• Meanwhile, finely chop brown onion and garlic. • Thinly slice celery. Grate carrot. Trim green beans and roughly chop. • Roughly chop mild chorizo.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo, until golden, for 4-6 minutes. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion, green beans and sliced mushrooms until just browned, 5-6 minutes. • Add carrot and cook until softened, 2-3 minutes. Add tomato paste, Mumbai spice blend and garlic and cook until fragrant, 1 minute. • Add chorizo, baby spinach leaves, vegetable stock powder, coconut milk and the water and cook until thickened, 2-3 minutes. Season to taste.

• Preheat grill to high. • Transfer filling to a baking dish. Spread mash on top using the back of a spoon. • Grill until golden, 8-10 minutes.

TIP: Grills cook fast, so keep an eye on the pie!

• While the pie is grilling, combine a drizzle of white wine vinegar and olive oil in a large bowl. • Season, then add celery and mixed salad leaves. Toss to combine.