Thinly slice your onions and put them in a large pot with a large glug of oil. Cook on medium-low heat for 45 mins, stirring regularly until they are deep golden brown and caramelised.

Meanwhile, chop up your potatoes into small cubes - don’t bother peeling them and mince the garlic. Finally, crumble up the gorgonzola into irregular pieces.

Roll out your puff pastry so it fits the size of your pie tin.

Preheat the oven to 200°C.

Mix the stock cube with 450ml boiling water.

Once the onions are caramelised, add in the garlic and cook for 1 min until fragrant. Pour in the vegetable stock, thyme, and potatoes, then bring to a boil. Finish with the double cream and season generously with salt and pepper.

Stir in the gorgonzola and pour the mixture into the pie tin.

Brush the top of the pie crust with a beaten egg and pop this in the oven for 30 mins, or until the pastry is golden and puffed.

Allow to cool for 15 mins, then serve with a pile of greens.