Heat 1 tablespoon of the vegan butter in a large saucepan on a medium heat. Add your mixture of mushrooms (but not the porcini mushrooms). Heat until cooked but firm, stirring frequently. Remove from the pan and set aside.

Add 1 tablespoon of vegan butter to the pan and add the shallots/onions, the carrot and the vegan lardons or chestnuts. Cook for 5-10 minutes, stirring frequently.

Stir through the garlic and cook for a further 2 minutes.

Pour in the flour thoroughly combine with the other ingredients. Heat for 1 minute.

Drain the porcini mushrooms then add them to the pan along with the tomato purée, red wine, stock, thyme sprigs and bay leaf. Simmer on medium for around 20 minutes or until the liquid has reduced down significantly and you have your desired consistency. You can make your mash while the stew is simmering.

Stir through the cooked mixed mushrooms and heat for 2 minutes.

Top with fresh parsley.

Place the potatoes in a large saucepan, cover with cold water and add a little salt.

Bring the potatoes to the boil then simmer on low – medium until tender but not overcooked. At 5 minutes before the end of cooking time, add the butterbeans.

Drain the potatoes/beans in a colander and leave them to steam dry for a couple of minutes.

Fry the garlic on a medium heat, in a little oil for 2 minutes.

Add the potatoes/beans to a food processor along with the garlic, butter, plant milk, lemon juice, salt and pepper. Blend until really smooth (if you’d rather have more texture in your mash then use a potato masher instead of blending).

Preheat the oven to 130°C/265°F/Gas Mark 1.

Lay the kale out onto a baking tray so the leaves don’t touch.

Drizzle over the olive oil and salt then fully cover all the leaves (you might want to get your hands in there!).

Place in the oven for 15-20 minutes, or until crispy, turning once.