Caramelised Onion & Potato Pithivier

First up, peel and finely slice all of the onions. Place a saucepan over a medium heat and add 3 tbsp of olive oil, the onions and pinch of salt.

Cook for about 20 mins until the onions are soft and golden.

While the onions cook, peel and chop the potato into small cubes, about 1cm.

After 20 mins, add the potatoes to the onions along with 100ml of water and cook for another 10 mins until the potatoes are semi-cooked. Pick and add the thyme, remove from the heat and allow to cool. Taste and season with salt and pepper.

Meanwhile, roll out your pastry half a centimetre thick. Grab a small plate about 15cm across, lay it on the pastry and use it to guide your knife to cut a circle. Cut a second circle about 2cm wider in diameter.

Line a baking sheet with parchment paper. Place the smaller circle of pastry on the tray and place the Nurishh Plant-Based Alternative To Camembert in the centre, then pop two spoons of cranberry sauce on top.

Take half of your cooled potato mix and spread it in a circle around the camembert alternative, leaving a 2cm gap around the edge of the pastry.

Brush around the exposed edge of the pastry with a little water. Take the bigger circle of pastry and lay it over the top, smoothing it down carefully. Seal all the way around the edge, pressing firmly.

If you like, use the top of a small knife to gently add a swirled pattern to the outside of the pastry.

Cut a small hole in the top of the pie to allow the steam to escape. Repeat with the second lot of pastry and filling to make two pies.

Mix the oat milk and maple syrup together and brush all over the pastry to make a glaze. Pop the pies into the fridge for 10 mins while you preheat your oven to 200°C.

Bake for 30-35 mins until the pastry is golden brown all over. Remove from the oven, allow to rest for a few mins before serving. Great with some green veg or salad.