Mushroom risotto pie with ginger coriander sauce

In a heavy-based saucepan heat the unsalted butter together with the olive oil. Add the onion and garlic and fry gently until softened, around 3-5 minutes.

Add the mushrooms and fry gently for 3-5 minutes. Add the risotto rice, mixing in well.

Meanwhile, in a separate pan bring the stock to a rolling boil.

Add around a quarter of the hot stock to the rice and cook, stirring often, over medium heat until the stock has practically all evaporated.

Add the remaining stock a ladleful at a time, and cook, stirring, until the rice is tender and the stock has been used up.

Mix in the chopped herbs and Parmesan and season with salt and freshly ground pepper. Set aside to cool.

Preheat the oven to 190°C/gas 5.

Roll out the puff pastry to a rectangle, 28cm by 23cm. Place the pastry in a deep circular pie dish so that the pastry overlaps and place the cooled mushroom risotto in the centre of the pastry. Brush the edges with a little of the beaten egg and fold the pastry over the risotto filling. Brush with beaten egg.

Bake the risotto pie for 25-35 minutes until golden brown.

. While the pie is baking cook the sauce. Heat the butter in a heavy-based frying pan. Add the shallot and fry gently until softened.

. Mix in the flour, mixing well. Mix in the ginger and stir in the wine and cream. Bring to the boil, reduce the heat and simmer, stirring often, until thickened and slightly reduced. Mix in the coriander and lemon juice and season with salt and freshly ground pepper. Keep warm until serving.

. Make the dressing by whisking together the olive oil, balsamic vinegar, mustard and sugar. Season with salt and freshly ground pepper.

. Toss the herb salad and asparagus spears together with the dressing.

. Serve the pie warm from the oven with the ginger coriander sauce and the salad on the side.