Preheat the oven to 180°C/356°F.

Add a drizzle of oil to a frying pan. Finely dice the mushrooms and shallots and add to the pan. Crush in your garlic.

Once nicely cooked, remove from the heat. Add to a blender with a tsp of miso and a grind of pepper. Blitz until you have a paste.

Empty contents back in a large bowl. Wash and drain your lentils. Add into the bowl along with the breadcrumbs and a big pinch of salt. Mix.

Divide and roll the mixture to make 20 small balls. Once rolled lay all the veg balls on a lined baking tray and put in the fridge for 10 minutes to firm up.

Once chilled, bake in the oven for 35 - 40 minutes, shake the tray halfway through the cooking time in order to get an even golden coating.

Whilst the balls are in the oven, start on the pickled cucumber. Cut the cucumber in half and scoop out the seeds with a spoon. Thinly slice the cucumber and mix in a bowl with the coriander seeds, 2 tbsp vinegar and a generous pinch of salt. Mix all the ingredients together and set them to the side.

Now for the sauce. Pour the cream into a large frying pan and simmer on a very low heat.

Add the stock pot, dijon and a tsp miso paste to the cream, stir as you go. Once dissolved add 2 tbsp of vinegar. Stir the sauce and let simmer on a low heat until nice and thick.

For the potatoes, add to a pan of boiling water. Cook until you can pierce easily with a knife. Drain potatoes, and then put the pan back on the heat. Add a heaped teaspoon of miso, a good drizzle of olive oil and a good grind of pepper. Mix everything together and as the potatoes start to catch on the pan remove.

Serve up each plate starting with a big spoonful of potatoes and cucumber pickles. Then add the veggie balls and a generous spoonful of the sauce over the top. Break up the dill and sprinkle over the top. Enjoy.