1. If the pastry is kept in the fridge, remove packaging and set to one side at room temperature and pre heat the oven to 180 degrees. Heat ½ a tbsp of oil in a large pan or wok on a medium to high heat, then cook the onion, garlic and chilli for 5 mins until tender. Stir in the garam masala, turmeric and cumin, then cook for a further 2-3 mins.

2. Add the remaining oil followed by the carrot, courgette, mushrooms, cauliflower and peas and fry for 10 mins. Then pour 1 & a ½ pint of boiled water and bring to the boil. Simmer for 10 mins then drain, reserving the cooking liquid. Leave the large pan or wok to one side as you will be reusing again.

3. Melt the butter in a small pan on a medium heat, stir in the reserved vegetable cooking liquid and flour and cook for 10 mins stirring throughout. Reduce the heat and simmer until it forms a thick sauce, keep stirring throughout, this should take around 10-15 mins to thicken. Remove from the small pan and stir the mixture into the large pan, followed by the yogurt, vegetables and seasoning. Leave it to one side and let it cool.

4. Spoon the mixture into a large oven dish and place the in the oven for 15 minutes.

5. Take the vegetable mixture out of the oven, brush the edges of the dish with water. Roll out the pastry and use to cover the pie, using a fork firmly press down around the rim. Trim edges and press firmly to seal. Make a hole in the centre of the pie to allow steam to escape. Place back into the oven and bake for another 15-20 minutes.