Creamy Truffle Mushroom and Spinach Pie

Trim the carrots then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread them out in a single layer. When the oven is hot, roast the carrots on the top shelf until tender, 25-30 mins. Turn halfway.

Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the shallot and cook until softened, 3-4 mins, stirring. Add the mushrooms to the pan, season with salt and pepper and cook until browned, 5-6 mins, stirring occasionally. Then add the garlic and stir-fry until fragrant, 30 secs.

Stir in the creme fraiche, the water for the sauce (see ingredients for amount) and vegetable stock paste. Bring to the boil then lower the heat and simmer until slightly thickened, 2-3 mins. Add the baby spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Mix in the truffle zest and cheese, stirring until the cheese has melted, then remove from the heat. Add a splash of water if it's a little dry. Taste and season with salt and pepper if needed.

Transfer the mix to an appropriately sized pie dish. Halve the filo pastry sheets to make squares. Scrunch each filo pastry sheet into a very loose ball and place on top of the filling. Repeat until the whole pie is covered, making sure not to overcrowd the pastry. Drizzle the whole thing with oil. Once the carrots have been in the oven for about 15 mins, move them down to the middle shelf and bake the pie on the top shelf until the filo is golden, 10-15 mins.