Heat the oven to 200°C. Remove the puff pastry sheet from the fridge and unroll it. Choose an oven-safe frying pan, and cut the puff pastry about 1cm larger – if the pastry isn’t large enough, use a rolling pin to make it larger. Place the cutout pastry onto a tray, cover and place it in the fridge.

Trim and thinly slice the leeks and garlic. Roughly chop the parsley, and zest the lemon. Place the frying pan onto medium heat with a drizzle of olive oil, sear the veggie chicken and transfer to a plate.

Meanwhile, put the leeks into a colander and give them a rinse. Place the now empty frying pan with a 1 tbsp of olive oil onto medium heat, add the leeks in with a generous pinch of salt, cook until softened and starting to brown.

Add the meat substitute and garlic to the leeks and cook for around 3 mins. Stir in the flour and cook for another 2-3 mins. Slowly add the stock, a little at a time, stirring constantly until fully incorporated, then simmer for around 5 mins until thickened. Remove from the heat and stir in the yoghurt, parsley and lemon zest. Taste and season with salt and pepper.

Whisk the egg. Using a pastry brush, brush the filling up the sides of the frying pan - this will help the pastry to stick to the pan. Place the pastry on top of the pie and press the sides into the pan. Clean your brush and paint the pastry with the whisked egg, then cut a cross in the middle so that the steam can escape during baking. Bake for 25-30 mins, until golden brown.

Meanwhile, place your tenderstem onto a large baking tray, drizzle with oil and season generously with salt.

Once the pie is cooked, remove it from the oven. Be careful, it’ll be super hot at this stage. Turn your grill to high, and grill the broccoli until cooked through and charred, around 5 mins. Season the charred broccoli with lemon juice.

Serve the pie onto your plates with the broccoli alongside.