Mushroom Bourguignon

Tip the baby onions into a heatproof bowl and pour over a kettle of just-boiled water. Cut the portobello mushrooms into 2cm slices, then cut the chestnut mushrooms into halves (or any really large ones into quarters). Peel and finely dice the onion and carrot, then peel and finely chop the garlic.

Once the baby onions have been soaking for 10 minutes or so, use a small knife to remove the root and end, then peel (soaking them in hot water will have loosened the skin and made it easier to peel them).

Heat a shot of olive oil in a large saucepan or casserole over a medium-high heat. Add the portobello and chestnut mushrooms. Fry for 7-9 mins until the water has released and they are starting to caramelise. Use a slotted spoon to scoop out into a bowl.

Pour another shot of oil into the pan and add the baby onions. Fry for 3-4 mins, stirring regularly until caramelised. Scoop out into the same bowl as the mushrooms.

Turn the heat to low-medium, pour in another shot of oil and scrape in the onion and carrot along with a big pinch of salt. Cook gently for 8 mins until beginning to soften, then add the garlic, thyme sprigs and tomato purée and cook for 2 mins.

Add all of the mushrooms and onions back to the pan, then pour in the wine and vegetable stock, the Marmite and some salt and pepper.

Bring to the boil, then reduce to a simmer and cook gently for 1 hr 30 mins until the sauce has reduced and thickened. Season to taste.

When the bourguignon has about 45 mins left, heat the oven to 180°C. Unravel the puff pastry roll and cut into random, fun shapes. Put onto two baking parchment-lined trays, leaving a little space between each one so they can puff up, and brush with some of the vegan milk. Put into the oven for 12-15 mins until puffed, risen and golden.

Spoon the bourguignon into shallow bowls along with some mash and green veg. Scatter with a handful of parsley leaves and top with the pastry shards.