• Preheat the oven to 180C

For the filling

• In a large saucepan, fry the leeks and garlic over a medium heat until the leeks and softened and the garlic is fragrant

• Add in the smoked paprika, and stir to coat the vegetables in it

• With you hands, separate out the individual slices of banana blossom (they look much like an artichoke heart does, and you can use the core in the filling as well - no waste!). Add them to the pan, also with the shredded shiitake mushrooms, lemon juice, kelp flakes and fish sauce, if using. Add the wine at this point if you are using some.

• Continue to fry until the mushrooms start to shrink and glisten, about 5 minutes.

• Pour in the jar of white sauce, and stir in the nutritional yeast, dill and frozen peas. Let this cook until it has thickened slightly, about 5 minutes, then season to taste with salt and pepper

• Pour this out into an oven-proof baking dish

For the mash:

• Boil the potatoes until fork-tender then drain

• Add the nutritional yeast, a splash of vegan milk, the and the dijon. Mash, adding more milk if necessary, until you get a smooth mash

• Stir in the chives and season with salt and pepper

To finish:

• Spoon the mash over your filling and I like to make a pattern with a spoon/fork so you get edges which can crisp up in the oven

• Pop it into the oven for 25-30 min, or until golden and bubbling. You can switch it to the grill for the last 3 or so minutes if you want an extra golden, crispy top