Apple and Rosemary Crowns with Wild Mushrooms and Puy Lentils

Ingredients

For the potato crowns

• 1 cooking apple peeled and chopped
• 1000g potatoes peeled
• 40g vegan margarine
• 2 tsp fresh rosemary finely chopped
• 1 spring onion finely sliced
• Salt and pepper to taste

For the filling

• 2 onions finely sliced
• 5 cloves garlic crushed
• 1 tsp paprika
• 2 tbsp olive oil
• 300g mixed mushrooms sliced
• 1 tsp soy sauce
• 100ml vegetable stock
• 20ml vegan white wine
• 75ml soya cream
• 150g puy lentils cooked
• 100g wild mushrooms
• 100g pine nuts
• 25g vegan margarine

To garnish

• A few chives chopped
• A little paprika

Method

1. Preheat oven to 190°C / gas mark 5.
2.  For the potato crowns: Cook the apple in a small saucepan with a splash of water until stewed.
3. At the same time, place the potatoes into boiling water. Cook for five minutes or until tender and then mash.
4.  Add the apple, margarine, rosemary and spring onion to the potato, then season with salt and pepper.
5. Place the potato mixture into a piping bag and pipe into individual serving dishes to create the crowns.
6.  Place the crowns in the oven for 15 minutes or until crispy. Alternatively, brown under a grill.
7. For the filling: Gently fry the onions, garlic and paprika in the oil for 10 minutes. Add the mixed mushrooms and soy sauce. Cook for five minutes then add the stock.
8.  Add the wine, soya cream and lentils, then cook for five minutes.
9. In a separate pan gently sauté the wild mushrooms and pine nuts in the margarine.
10.  To serve: place the mixed mushroom filling in the middle of each dish and top with the wild mushroom and pine nut mixture.
11. Garnish with chives and paprika.