Creamy Bacon and Mushroom Pie

Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the bacon lardons, shallot and mushrooms to the pan and cook until the lardons are golden and the veg has softened, 5-6 mins, stirring occasionally. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly. Stir in half the garlic and cook until fragrant, 1 min.

Add the creme fraiche, tarragon, chicken stock paste, mustard and water for the sauce (see ingredients for both amounts) to the pan. Stir together, then bring to the boil. Reduce the heat to medium-low and simmer the sauce until slightly thickened, 3-4 mins. Season to taste with salt and pepper, then remove from the heat.

Once thickened, transfer the filling to an appropriately sized ovenproof pie dish. Cover with the puff pastry (see ingredients for amount), trimming off any excess. Press some of the pastry over the side of the dish if you can, or just sit it on top. Make a small hole in the middle - this allows the steam to escape. TIP: Brush the pastry with a little milk if you have some. Bake your pie on the top shelf of your oven until golden brown, 15-20 mins.

About 10 mins before the pie is cooked, trim the green beans. Clean out the frying pan and pop it back on medium-high heat with a drizzle of oil. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the remaining garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Allow them to cook until tender, 4-5 mins. Remove the pan from the heat.