MORRISONS BEST BEEFLESS WELLINGTON £5

Cals (per portion) 361 Fat 19.8g Sat fat 10.3g Sugar 6.3g Fibre 4.4g Protein 8.8g Salt 1.2g

WHAT’S IN IT?

FINELY chopped mushroom combined with pureed parships and chestnuts, dried apricots, cranberry sauces, flour and plant fats, making a Wellington-shaped mass, which is then spread with wholegrain mustard, then cased in puff pastry, made with plant oils.

VERDICT

THANKS to heaps of fatty palm oil in the pastry, there’s a third of a man’s daily intake of artery-clogging saturated fat here – the equivalent of three McDonald’s hamburgers – and more than in a meaty version made without added chicken liver pate.

The cranberry sauce – presumably added to boost the flavour of the veg – takes the sugar count up to the equivalent of three digestive biscuits. It’s not filling enough to be worth the fat and sugar, either, with only half the amount of protein the NHS recommends you need per meal. One plus: it’s a good boost of fibre – more than in a slice of wholemeal bread, and more than in a portion of regular beef Wellington.

TASTE TEST:

Perfectly flaky pastry, but the cranberry, apricot and chestnut is far too sweet. And the cranberry flavour overwhelms the other spices.

SWAP OR NOT? SWAP.