Henry Firth and Ian Theasby served up creamy seaside pie with mushrooms and seaweed on Living on The Veg.

The ingredients are: 1 large white onion, 4 garlic cloves, 600g mixed mushrooms (this works best with Japanese mushrooms like shiitake, oyster mushrooms, Buna Shimeji, Shiro Shimeji, Eryngii or King Oysters, Enoki, Golden Enoki, Maitake or a mixture), 3 tbsp olive oil, 2 sheets sushi nori, 100ml white wine, 1 tbsp salt, plus a little extra, 50ml plant-based milk, 1 tbsp wholegrain mustard, 2 tbsp nutritional yeast, 2 tbsp capers, 1 tbsp caper brine, 1 lemon, 175ml soy cream, 200g frozen peas and 30g parsley leaves.

Potato Topping: 1.4kg Maris Piper or other fluffy potatoes, 3 tbsp dairy-free butter, plus a little extra, 125ml soy cream, 50ml plant-based milk, 1 tsp wholegrain mustard, 1 tbsp nutritional yeast, Salt and black pepper.

See the recipe in Bosh’s book titled: BOSH! Healthy Vegan: Over 80 brand-new recipes with less fat, less sugar and more taste, from the 1 Sunday Times bestselling authors available from Amazon now.