Prue Leith showcased her vegan sausage rolls with mushrooms, walnuts and a sticky caramelised red onion chutney on The Great British Bake Off.

The ingredients for the rough puff pastry: 300g plain flour, pinch of salt, 50g vegan block, cubed and chilled, 8–9 tbsp ice-cold water, 120g vegan block, frozen, 2 tbsp almond milk and 1 tsp agave syrup.

For the filling: 7g dried porcini mushrooms, 100ml just-boiled water, 200g chestnut mushrooms, 70g walnuts, 1 tbsp olive oil, 1 small onion, finely chopped, 2 garlic cloves, crushed, 1 x 400g tin of lentils, drained, 2 tbsp brown miso paste, 1 tbsp ground flaxseeds, juice of ½ lemon, large handful of flat-leaf parsley, leaves picked and finely chopped, 3 sage sprigs, leaves picked and chopped, 3 thyme sprigs, leaves picked and chopped, 2 tbsp Dijon mustard, salt and freshly ground black pepper.

For the caramelised red onion chutney: 2 tbsp olive oil, 2 red onions, finely chopped, 1 red chilli, finely chopped, 1 garlic clove, crushed, 3 tbsp dark muscovado sugar and 3 tbsp balsamic vinegar.

See recipes by Prue in her book titled: Prue: My All-time Favourite Recipes available from Amazon now.