Method

Serves 4

To make the savoury mix:

Soak the peas in water overnight

Grate the carrot and onion, put in a saucepan with the peas and water

Bring to the boil, reduce heat and simmer, covered, for 20 minutes

Add the oatmeal and cook for a further 10 minutes

Off the heat, stir in the remaining ingredients and leave to cool

Adjust seasoning to taste

To make the pie:

Use three-quarters of the pastry to line a 6" 15cm round, deep cake tin.

Place half the savoury mix in the base of the tin

Top with the sliced tomatoes and finish with a layer of savoury mix.

Roll out the remaining pastry and use to top the pie

Seal the edges well and make a decorative edge.

Make a hole in the centre of the pie

Use the trimmings to make leaves and arrange on top of the pie

Bake in the oven at 200'C (400'F / GM6) for about 45 minutes

If overbrowning, cover the pastry with foil

Allow to cool in the tin, remove carefully and serve on a large plate garnished with salad ingredients