Name: Chickpea-Crusted Spring Pie
Yield: Serves 6–8
Ingredients: salt and pepper, to taste; 145 ml (5 fl oz/scant 1 cup) water; 200 ml (7 fl oz/scant 1 cup) plant milk (I prefer coconut milk); 2 tablespoons flaxseed (whole or ground); 1–2 tablespoons curry powder; 2 tablespoons olive oil; 600 g (1 lb 5 oz) tofu (I prefer organic); pinch of sea salt; large leafy green salad; fresh ramps (wild garlic); ½ fresh red chilli, chopped (optional); 40 g (1¼ oz/⅓ cup) chickpea (gram) flour; 100 ml (3½ fl oz/scant ½ cup) rapeseed or olive oil; 150 g (5 oz/1¼ cups) gluten-free flour (or good-quality plain/all-purpose flour if you have no issues with gluten), plus extra for dusting; a few chicory (endive) leaves; 1 pak choi (bok choi); 150 g (5 oz/scant 1 cup) rice flour; a handful of tenderstem broccoli or purple-sprouting broccoli; a handful of kale; a handful of asparagus