Squash, chestnut & cranberry Wellington

A real feast of flavour and colour for vegetarians – a fabulous offering.

Serves: 8

Prep time: 20 mins, Cook time: 1 hour 30 mins

1 butternut squash, halved, peeled, de-seeded and cubed

2tbsp olive oil

1 red onion, finely chopped 2 cloves garlic, finely chopped

Few rosemary leaves, finely chopped

300g pack mushrooms, chopped

25g dried porcini mushrooms, chopped (soaked in boiling water for 30 mins)

Splash of dry sherry 200g pack ready-cooked chestnuts, chopped 500g ready-bought puff pastry

2tbsp cranberry sauce

Flour, for dusting 1 egg, for glazing Bay leaves, rosemary and fresh cranberries for garnish (optional)

1 Preheat oven to 200°C/180°C fan/400°F/ gas 6. First, make the filling: add butternut squash to a large roasting tin, season well, and toss with half of the oil. Cook in oven for 20-30 mins, until tender and just starting to colour around the edges. Remove and put to one side. 2 While it’s cooking, heat remaining oil in a large pan, add the onion, season well and cook for 2-3 mins, until softened. Add garlic and rosemary and cook for 1 min more, then add mushrooms and cook for about 5-6 mins, until soft. Raise the heat and add sherry, bubble for 1 min, then stir in chestnuts and cook for a few more mins. Taste and season some more, if needed. Remove from heat and put to one side to cool. 3 Roll out pastry on a floured board to a large rectangle, about 30cm x 40cm. Spoon mushroom filling onto pastry, leaving an edge the whole way round, then top with the squash down the middle and dot with cranberry sauce. Dampen pastry edges with water, then bring the edges up together and seal, tucking in edges like a parcel. Roll on to a baking sheet, seal-side down, and the brush all over with egg. 4 Bake in the oven for about 40-45 mins, or until golden and puffed. If browning too much, cover loosely with foil. Remove from oven, transfer to a serving plate and garnish with bay leaves, rosemary and cranberries, and slice to serve.