Festive Thyme, Leek and Camembert Galettes

Meanwhile, unroll the pastry (keeping it on its baking paper) and lay it onto a baking tray.

Cut the pastry in half across the centre into two even rectangles. Trim the corners off the pastry to round the rectangles into 2 oval shaped pieces.

Carefully fold the edge of the pastry over itself, creating a 2cm wide folded border and gently press down to seal. Prick the bottom of the pastry with a fork, keeping inside the border.

When the oven is hot, bake the pastry on the middle shelf until it starts to colour and puff up, 10-12 mins.

Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice. Halve, peel and thinly slice the onion.

Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the leek and onion and season with salt and pepper. Cook until softened, 5-6 mins, stirring occasionally.

Once softened, stir in the creme fraiche, wholegrain mustard (add less if you'd prefer things milder) and vegetable stock paste. Simmer until piping hot, 1-2 mins. Season with salt and pepper. Add a splash of water if you feel it needs it.

While the veg fries, slice the Camembert lengthways into 1cm thick slices. Strip the thyme leaves from their stalks and roughly chop (discard the stalks).

Once the pastry has baked, remove it from the oven. Push down the centre with the back of a spoon. Use the spoon to gently spread the leek sauce over the base of the galettes.

Lay the sliced Camembert in a single layer across the top of the galettes. Sprinkle over half the fresh thyme.

Return the galettes to the middle shelf of your oven to bake until golden brown, 8-10 mins.

While the galettes bake, give the saucepan a quick clean and return to medium heat with a drizzle of oil.

Once hot, add the cabbage and stir-fry for 2 mins. Season with salt and pepper, add a splash of water, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins.

Add the peas and a knob of butter to the cabbage and fry for 1 min more. Season with salt and pepper.