Vegetarian wellington

• butternut squash↗500g g

  peeled and cut into 1cm dice

• olive oil↗2 tbsp tbsp
• sage↗small bunch

  leaves finely chopped

• shallots↗2

  finely chopped

• closed cup mushrooms↗500g g

  chopped

• garlic cloves↗3

  crushed

• double cream↗150ml ml
• fresh breadcrumbs↗200g g
• mace↗½ tsp ground tsp

  ground

• cooked chestnuts150g g

  chopped

• whole nutmeg↗

  for grating

• puff pastry↗500g block g
• plain flour↗

  to dust

• cooked beetroot↗6-8

  (similar sized- about 400g)

• egg↗1

  beaten, to glaze

• sesame seeds↗1 tbsp

  or poppy seeds, to decorate

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Toss the squash with 1 tbsp oil, half the sage and some seasoning. Tip onto a baking tray and roast for 25 mins until tender.

2. 2

   Meanwhile, heat 1 tbsp oil in a large frying pan and fry the shallots for 10 mins until tender. Add the mushrooms and fry for 15 mins until softened, and the liquid has evaporated.

3. 3

   Add the garlic and remaining sage to the mushrooms, fry for a minute, then add the double cream. Stir until it coats the mushrooms and no liquid remains. Fold in the breadcrumbs, mace, chestnuts and roast squash. Season everything well, adding a grating of nutmeg. Leave to cool before assembling the wellington.

4. 4

   Roll the pastry out on a floured work surface to a 35 x 45cm rectangle. Transfer to a large parchment-lined baking sheet with one of the long lengths of the pastry facing towards you. Spoon the mushroom and squash mixture down the length of the pastry, leaving a 7cm border along the top and 1cm on both sides. Brush all the exposed pastry with beaten egg.

5. 5

   Put the beetroots in a line down the middle of the filling – they should be touching. Fold the filling-covered, long length of the pastry over the beets, using the paper to help you. Roll up and trim the pastry with a knife when it’s overlapping by 1cm.

6. 6

   Place the wellington seal-side down, and pinch the ends to seal. Egg wash the whole thing and use a fork or blunt cutlery knife to score the pastry in a pretty pattern. Chill until for at least 30 mins, or up to 24 hrs.

7. 7

   Heat the oven to 200C/180C fan/gas 6. Brush the wellington with more beaten egg, sprinkle with the sesame or poppy seeds and bake for 45-50 mins until golden brown and puffed up. Leave to rest for 10 mins before carving into chunky slices with a sharp knife to serve.