Heat the olive oil in the casserole over a low to medium heat on the hob, add the sliced or chopped shallots and garlic and saute until browned.

Add the sliced or chopped mushrooms and the dried thyme, allow the mushrooms to release water and cook until the water has evaporated.

Deglaze the casserole with the 50ml of water and allow to reduce slightly.

Add salt, pepper, cashews and almond milk and cook for 10 minutes over a medium heat. Taste and add extra seasoning as needed.

Serve warm.

Crumpets

Add the apple cider vinegar to the almond milk and allow to stand for 2 minutes.

Sift all the dry ingredients in medium bowl. Add the almond milk mixture to the dry ingredients along with the flax egg and mix until completely combined.

Heat a teaspoon of olive oil in a non-stick pan. Spoon one tablespoon of batter per crumpet into the pan. Cook for 2 minutes or until bubbles start to appear on top of crumpet, place a sprig of fresh thyme on top of each crumpet and flip to cook for a further 2 minutes on the other side until cooked through.

Place the crumpets on a paper towel to drain. Serve warm with the mushroom soup.

A flax egg is a sticky mixture of ground flax seed and water that is used as an egg substitute .To make the flax egg simply combine 1 tablespoon of ground flax seed with 3 tablespoons of water. Stir well and rest for 5minutes until thickened, the result should be a sticky egg like substitute.