We and our 18 partners store and/or access information on a device, such as unique IDs in cookies to process personal data. You may accept or manage your choices by selecting accept or reject all, or at any time in the privacy policy page. These choices will be signalled to our partners and will not affect browsing data. Your choices will change how we tailor your shopping experience on our website.
To modify your consent choices, you can do so by clicking on Cookie settings in the footer.
We and our partners process data to
Use precise geolocation data. Actively scan device characteristics for identification. Store and/or access information on a device. Personalised advertising and content, advertising and content measurement, audience research and services development.
Place the onion, oil and diced broccoli stalks into a microwave-safe bowl and microwave on high for 5–6 mins, stirring every 2 mins, until softened. Add the veg mix to a 1ltr baking dish.
Preheat the oven to gas 6, 200°C, fan 180°C. Place the broccoli florets into the microwave-safe bowl and loosely cover with baking paper; microwave for 3–4 mins until just tender. Add to the dish and stir in the mustard and soup.
Cover the dish with puff pastry, trim the excess and seal the edges with a fork. Pierce the centre with a sharp knife to make a steam hole.
Brush the pastry with milk, then bake for 30 mins.
