Vegetarian pithivier with watercress and pistachio pesto recipe

Ingredients

• 2 x 320g (11oz) sheets puff pastry (use non-dairy pastry if vegan)
• 200 g savoy cabbage leaves
• 250 g mixed nuts
• 400 g can chickpeas, drained and rinsed
• 2 tbsp tahini
• 2 clementines, zest of one and juice of both
• 4 tbsp almond milk
• 3 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, crushed
• 1 red chilli, deseeded and finely chopped
• 1 tbsp each finely chopped thyme, sage and rosemary leaves
• 300 g chestnut mushrooms, roughly chopped
• 1 lemon, juice
• 180 g canned or vacuum-packed chestnuts, crumbled
• 100 g fresh white breadcrumbs
• 60 g dried figs or dates, finely chopped
• 25 g flat leaf parsley, chopped
• 2 tbsp almond milk
• 1 tbsp agave syrup
• 50 g pistachios, roughly chopped
• 2 garlic cloves, chopped
• 50 g watercress, chopped
• 25 g flat leaf parsley
• 25 g mint, leaves picked
• 125 ml olive oil