Creamy Mushroom Vol Au Vent

Boil the potatoes for 12 - 15 minutes, covered, then drain and set aside. Use a microplane to grate a pinch of nutmeg as preferred. Melt a knob of butter in a deep frying pan over medium-high heat. Fry the garlic with the onion, carrot and mushrooms for 4 - 6 minutes.

Stir in the flour and a generous knob of butter, then fry for 1 - 2 more minutes. Add the nutmeg, the mustard, the stock and the cream. Mix well into a uniformly smooth sauce. Allow to reduce over low heat for 6 - 8 minutes (see Tip).

Tip: turn up the heat if the sauce is too watery.

Transfer the puff pastry cup to a parchment-lined baking sheet and bake in the oven for 5 - 8 minutes. In the meantime, roughly chop the parsley. Mash the potatoes with a knob of butter and a splash of milk until smooth. Season to taste with salt and pepper.

Cut the tomato into wedges and transfer to a salad bowl, along with the lamb's lettuce. Add the extra virgin olive oil and the sunflower seeds, then toss well to combine. Season to taste with salt and pepper.