Mushroom & Blackbean Wellington

Heat a drizzle of oil in a frying pan on medium- high heat. Once the oil is hot, add the red onion and a pinch of salt, sugar and pepper. Cook until softened, 5-6 mins, stirring occasionally. Once cooked, remove from the pan to a bowl and pop your pan back on medium-high heat. Add a drizzle of oil and the portobello mushrooms. Add a pinch of salt and pepper and stir-fry the mushrooms until slightly softened, 3-4 mins.

Add the chopped mushrooms, half the thyme and more oil if needed. Stir-fry the mushrooms until golden, 3-5 more mins. Stir in the garlic and red onion, cook for 1 more minute, then add the black beans (whole and crushed) and the water (see ingredient list for amount). Bring to the boil, stir everything together, simmer until the water has completely evaporated, 3-5 mins. Remove from the heat, taste and add salt and pepper if you feel it needs it.

Add the cheese to the mixture in the pan and stir together until combined. Set aside to cool down a little. Meanwhile, trim the tops from the carrots and halve lengthways. Pop the carrots on a baking tray, drizzle with oil, sprinkle over the remaining thyme and a pinch of salt and pepper. Set aside and get your washing up done for a couple of mins (while the mixture cools).

Unroll the pastry onto a large baking tray (on the baking paper it comes with) and spoon the mushroom mixture along one half of the long side, leaving a 2cm gap down the long side and both ends. Fold the other half of the pastry over the mixture to enclose, gently press down the edges of the pasty with the back of a fork to seal the parcel on all 3 sides. Make a small hole in the top with a fork. Roast on the top shelf of your oven until the pastry is golden, 20-25 mins.