Chantelle Nicholson’s vegan recipe for pea, broad bean and caramelised onion filo pie | The new vegan

The humble marrowfat pea adds its superpower to the chunky puree at the heart of this satisfying pie

Who doesn’t love a good pie? When I was growing up in New Zealand, the choice available was generally limited to ones containing meat, or the country’s classic bacon and egg pie. Well, today’s recipe is none of the above. Instead, it features an ingredient I hadn’t even tried before I moved to London just over 18 years ago, namely marrowfat, or mushy, peas. It turns out they make the most sublime puree – in fact, I’d even go so far as to say they make a great alternative to avocado.

Chantelle Nicholson is chef/patron of Apricity, London W1