1 medium carrot, peeled and finely diced
250g/9oz chestnut mushrooms, sliced
3 garlic cloves, finely chopped
2 sprigs rosemary
3 banana shallots, thinly sliced
150g/5fl oz baby spinach, washed and large stems removed
3-4 sprigs fresh thyme
400g tin green lentils, drained
1 tbsp plain flour
1 tbsp wholegrain mustard
salt and freshly ground black pepper
2 tbsp olive oil, plus extra for drizzling
250ml/9fl oz vegetable stock
20²µ/¾´Ç³ú butter
6-8 sheets filo pastry
250ml/9fl oz single cream
80ml/2¾fl oz white wine