This glorious wild mushroom and two cheese tart with slow cooked leeks from my Telegraph column, makes a stunning vegetarian centerpiece for any festive or party celebration. It’s filled to the brim with delicious mushrooms, garlic, thyme and cheese and the pastry is made with chickpea flour for a scrumptious, earthy flavour and is also gluten-free. It feeds four heartily or six with sides of roast potatoes and gravy.

Get the recipe here.