Feta, Leek and Kale Pie (v)

Add the potato to your pan of boiling water. Cook for 10 mins. TIP: The potato is cooked when you can easily slip a knife through. Be careful - you don't want the potato slices to break up too much! Once cooked, gently drain your potato slices in a colander.

Put a splash of oil in a frying pan on medium heat. Throw in the leek. Cook until soft, 5 mins. Add the mushrooms and thyme along with a pinch of salt and a grind of black pepper. Stir together and cook for another 7 mins.

Once the mushrooms have softened pour in the water (amount specified in the ingredient list). Add the vegetable stock pot, bring to the boil and stir to dissolve. Add the double cream. Turn the heat to low and simmer for 3-5 mins. Add the kale and stir to wilt the leaves. Continue to simmer gently until the liquid has reduced by a third, another 5 mins. Take the pan off the heat.

Meanwhile, mix the panko breadcrumbs with the olive oil (amount specified in the ingredient list) in a mixing bowl. Crumble in the feta cheese and stir well.

Once cooked, pour the veggie mixture into an ovenproof dish. Lay your potato slices on top, then sprinkle over the feta crumb and season with black pepper. Pop on the top shelf of your oven and bake until the top is browned, 10 mins. Once your pie is ready, remove it from the oven and serve in bowls. Enjoy!