Butter bean & beetroot pie

For the pastry, in a large bowl, whisk together the flour, sugar and salt. Add the butter alternative and toss to coat. Use your fingertips to quickly smash the squares into smaller bits.

Make a well in the centre of the mixture and add 150ml ice-cold water. Stir with a fork until you have a clumpy mixture, then switch to a knife, chopping the butter further until you have pea-sized pieces. Push the dough and squeeze it with your hands. If you still have dry areas, drizzle over 1-3 tbsp ice-cold water and mix again.

Turn the dough out onto a lightly floured work surface. Pat into a square, then use a floured rolling pin to flatten until it’s 2cm thick. Wrap tightly in baking parchment or a reusable sandwich bag and lightly roll it to force the dough into the edges and corners (this will help evenly hydrate the dough). Chill for 1-2 hours, until firm.

Meanwhile, whizz the butter beans to a purée in a food processor. Add the remaining ingredients apart from the beetroot and sesame seeds, then whizz again until smooth; season and set aside

Grease a 20cm pie dish. Cut off 1/2 of the chilled pastry; set aside. Roll the rest out on a lightly floured surface into a circle 2-3mm thick and large enough to line the dish. Roll it up onto a rolling pin, drape over the dish, then carefully press it into all the sides. Trim the excess, leaving a 2cm overhang. Roll the remaining pastry into a rough 20cm circle about 2-3mm thick. Tip the bean mixture into the base and arrange the beetroot on top; season. Place the pastry circle on top, then press the edges to seal. Trim and crimp the edges.

Preheat the oven to 200ºC, gas mark 6. Put the pie dish on a baking tray, brush the top with soya milk and scatter over the sesame seeds. Use a knife to make a small hole in the middle of the pastry. Bake for 20 minutes, then turn the oven down to 180ºC, gas mark 4, and bake for another 30-40 minutes until golden. Cool for 5 minutes before serving with some sautéed chard, if liked.