For the pasties:

• Set oven to 190c/ 375f 

• Wash and dice all the veg small

• In a large bowl combine the veg, veg stock and melted butter

• Chop onion and herbs finely and add to the veg mix

• Roll pastry out to 2 mm thick, cut into rounds with sharp knife, using a side plate as guide.

• On a lined baking tray, add the pastry rounds, and fill one half with mixture and sprinkle with cheese

• Leave a 5cm rim and brush this with egg

• Fold the pastry over the mixture, using fingers or fork to seal the edge

• Brush pasty with egg, and using a knife, make 2 small slits in top

• Place in middle shelf for 30 mins, or until browned and bubbling inside

For the Salsa Verde:

• Chop shallots finely, add to vinegar

• Chop herbs, crush garlic

• In a jam jar add oil, capers, garlic, herbs and lemon juice and zest

• add the shallots and shake well to combine

For the salad:

• Slice courgettes finely into lengths (using a mandolin if you have one, or a peeler or knife)

• Drizzle with oil and griddle or fry lightly

• Slice avocado

• Drain liquid from beans

• In a bowl, add the courgettes, beans, avocado

• Drizze with salsa verde and serve