Preheat oven to 180 degrees celcius (356 degrees Fahrenheit).

Peel and chop your potatoes and pop in a pan of boiling water for 8 minutes, drain and drizzle with 1 tsp olive oil, sprinkle rosemary and black pepper, toss together and pop in the oven to roast for 40 minutes, give the tray a shake every 10 minutes to avoid sticking.

De-stem and scrape the gills from your Portobello mushrooms and clean, pop on a baking tray and bake in the oven for 10 minutes, remove, drain any liquid that’s accumulated and set aside.

Add all the ingredients for the tapenade in a food processor, or use a stick blender and pulse until smooth, taste here to see if you want to add any more lemon juice or basil.

On a floured surface roll out your 4 pastry squares until they are 1 ½ times the size of your mushrooms and approximately 2mm thick.

Spoon the tapenade into your Portobello mushrooms, pressing down gently to make sure it’s compacted down then place the mushroom (stuffed side up) in the middle of the pastry square and take each of the corners of the pastry and wrap up like a parcel and pinch to seal together, turn over with a spatula and pop on a baking tray, take a sharp knife and gently score the top of the pastry.

Brush the top of the pastry with some non-dairy milk and pop in the oven for 20 – 25 minutes until the pastry is golden.

While this is in the oven, pop your green beans in a pan of boiling water and cook for 10 minutes.

For the gravy, mix gravy granules with water and add a chopped red onion, stir until the gravy thickens and serve.