Here is one recipe from Linda McCartney Foods’ campaign to find the UK’s tastiest meat free dish.

The winning recipe will be chosen by public vote, after appearing on ITV’s This Morning, and will hit supermarket shelves this September.

SERVES FOUR
750g small shallots, peeled and halved or quartered
(depending on size) 2 garlic cloves, crushed
40g butter
1tbsp olive oil
20g light muscovado sugar
40ml brandy
1tsp fresh thyme
Salt and pepper to taste
1 sheet ready rolled puff pastry
1 egg, whisked (for egg wash)

METHOD
Heat the oven to 200C (fan oven). In a large saucepan, add the olive oil and butter and put on to a fairly high heat. Once the butter has melted, add the shallots and garlic, and cook for five minutes, stirring occasionally.

Add the sugar and cook for five minutes. Add the brandy and thyme, and cook for another five minutes.

Reduce the heat and cook for ten more minutes.

Season to taste.

Get a sheet of ready rolled pastry and cut two even, circular shapes out. Put these circles on to a greaseproof paper lined baking tray. Cut a border round the edge of the circles and prick the middle parts with a fork (to stop the middle from rising).

Spoon the onion mixture on to the middle of the two bases evenly. Brush egg round the border of the pastry and place in the oven for 25 minutes. Remove from the oven and serve.