Spooky Curried Sweet Potato and Lentil Pie

Meanwhile, remove the puff pastry from your fridge and allow to come up to room temperature.

Drain and rinse the lentils in a sieve.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, add the garlic, korma curry paste and curry powder mix. Stir-fry for 1 min. Season with salt and pepper.

Stir in the creme fraiche, vegetable stock paste, lentils and water for the sauce (see pantry for amount). Bring to the boil, then reduce the heat slightly. Simmer until thickened, 5-7 mins.

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

When the veg have roasted, stir them into the sauce. Reduce the oven temperature to 220°C/200°C fan/gas mark 7.

Stir through the mango chutney. Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

Once the pie filling is cooked, transfer it to an appropriately sized ovenproof dish. 

Cover with the pastry (see ingredients for amount), pressing it over the sides of the dish or just sitting it on top, then trimming off any excess.

Using the excess pastry or trimmings, cut out as many spooky Halloween shapes as you want, or cut them out of the pie lid itself. You could try a bat, ghost or pumpkin - be creative and get any little ones to join in the fun!

Pop your spooky creations on the pie and make a small hole in the middle to allow 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.