Jo Pratt served up a tasty vegetarian creamy mushroom with leek, tofu and chestnut pie on Sunday Brunch.

The ingredients are: 20g dried porcini mushrooms, 300g silken tofu, 40g butter, 2 tbsp olive oil, 250g chestnut mushrooms, halved, 250g portabello mushrooms, thickly sliced, 2 large leeks, sliced, 4 cloves garlic, peeled and crushed, 200g ready-to-eat chestnuts, roughly chopped, approx. 2 tsp fresh thyme leaves, 2 tbsp cornflour, 80ml Madeira wine, 2 tsp sherry vinegar, 375g all-butter puff pastry block, shop bought is fine, flour, for dusting, 1 egg yolk mixed with 1 tbsp milk (egg wash), pinch poppy seeds (optional), flaked sea salt and freshly ground black pepper.

See recipes from Jo in her book titled: The Flexible Vegetarian: Flexitarian recipes to cook with or without meat and fish, available from Amazon now.