BUTTERNUT WELLINTON

For a hefty hit of carbs, try The Gate’s easy butternut wellington. Pop this in your lunchbox to refuel after training

CALS 368 | CARBS 55G

| PROTEIN 7G | FAT 16G

| SERVES 8

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INGREDIENTS

500g butternut squash, peeled and deseeded • 1 tbsp olive oil • 300g leeks • 10g sage, chopped • 200g cooked chestnuts, crushed • 320g sheet of puff pastry • 6 tortillas

METHOD

1 | As well as being a good source of restorative carbs, a serving of squash packs your RDA of vitamin A: beneficial to heart health, immunity and mood. Cut the squash into small cubes, rub with oil and roast at 200°C for 25-30 mins.

2 | In the meantime, halve the leeks lengthways, slice 1 inch thick and sweat in a pan for 5 mins. Like onions and garlic, leeks are part of the allium family, and thus an excellent cold killer. Once the squash and leeks have cooled, combine them with the sage and chestnuts, and season with salt and pepper.

3 | Lay out your pastry and cover it with the tortillas, leaving 1 inch from the sides and 3 inches from the top and bottom; they’ll absorb the moisture from the veg. Add the filling, roll it into a big sausage and stick the sides together. Bake at 180°C for about 30-40 mins until golden brown. Pair a leftover slice with a heap of roasted greens to take the stress out of your post-gym recovery.