Name: Vegetarian wellington
Prep time: 1 h
Cook time: 1 h
Yield: 8
Ingredients: 500g butternut squash, peeled and cut into 1cm dice -; 2 tbsp olive oil -; small bunch sage, leaves finely chopped -; 2 shallots, finely chopped -; 500g closed cup mushrooms, chopped -; 3 garlic cloves, crushed -; 150ml double cream -; 200g fresh breadcrumbs -; ½ tsp ground mace -; 150g cooked chestnuts, chopped -; whole nutmeg, for grating -; 500g block puff pastry -; plain flour, to dust -; 6-8 cooked beetroot (similar sized- about 400g) -; 1 egg, beaten, to glaze -; 1 tbsp sesame seeds or poppy seeds, to decorate -

Ingredients for - Vegetarian wellington

1. 500g butternut squash, peeled and cut into 1cm dice

2. 2 tbsp olive oil

3. small bunch sage, leaves finely chopped

4. 2 shallots, finely chopped

5. 500g closed cup mushrooms, chopped

6. 3 garlic cloves, crushed

7. 150ml double cream

8. 200g fresh breadcrumbs

9. ½ tsp ground mace

10. 150g cooked chestnuts, chopped

11. whole nutmeg, for grating

12. 500g block puff pastry

13. plain flour, to dust

14. 6-8 cooked beetroot (similar sized- about 400g)

15. 1 egg, beaten, to glaze

16. 1 tbsp sesame seeds or poppy seeds, to decorate

How to cook deliciously - Vegetarian wellington

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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 . Stage

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 . Stage

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 . Stage

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.