Mushroom, tarragon and French lentil pie

This would go well with a salad of endive, watercress and maybe some sliced radish or fennel for crunch, dressed with a sharp vinaigrette. Green beans or a pile of sauteed spinach would make a good alternative. Pies cry out for mash – of course – but you could also continue the French theme with a warm, crusty baguette for dunking.

Filling (82%) (mushroom (48%), cream (milk), puy lentils (18%), water, milk, plain flour (wheat), onion, white wine (sulphites), butter (cream (milk), salt, culture), dijon mustard (mustard seeds, vinegar, salt, sodium bi-sulphite), tomato paste (tomato paste, water, citric acid), garlic, salt, porcini powder, vegetable stock (sea salt, maize maltodextrin, natural vegetable flavour, yeast extract, spinach, celery, cabbage, vegetable oil, cane sugar), parsley, olive oil, tarragon, black pepper, thyme), puff pastry (17%) puff pastry (wheat flour, butter (milk), vinegar, salt, water)

* We don’t add preservatives or additives to our meals – we cook with the same real ingredients you would find in your home fridge and pantry. Some of these household ingredients do contain sub-ingredients, for example Dijon mustard contains sulphites and crushed tomatoes contain citric acid. We try to find products with as few additives as possible and always list every ingredient in our meals, both here and on the label.

Does contain: gluten, milk, sulphites, wheat

May contain: crustaceans, eggs, fish, lupin, molluscs, peanuts, sesame, soy, tree nuts