Instructions: Preheat the oven to 190 C, 375 F, Gas Mark 5.

On a lightly floured surface, roll out the pastry and use to line a 20cm (8 inch) flan ring. Bake blind in the preheated oven for 10-15 minutes.

Meanwhile, in a bowl, blend the cornflour and a little of the milk to a smooth paste. Heat the remaining milk in a saucepan until it reaches boiling point, then pour it into the cornflour mixture, stirring well.

Return the mixture to the saucepan, bring to the boil, then reduce the heat and continue to cook until thick and smooth, stirring continuously. Add seasoning to taste.

Stir in the mixed vegetables and 50g (2oz) ground cashew nuts. Spoon into the cooked flan case and sprinkle over the remaining cashew nuts.

Return the flan to the oven and cook for a further 15-20 minutes, until the topping is golden brown.

NOTES : A quick and easy filling vegan supper.

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