Sweet potato and chestnut en croute

Serves: 6 Prep: 20 mins Cook: 1 hour 10 mins

1 tbsp olive oil

1 medium onion, finely chopped

2 carrots, peeled and finely chopped

250g (8oz) chestnut mushrooms, finely chopped 400g (13oz) sweet potatoes, peeled and cubed

Salt and pepper

3 cloves of garlic minced 1 heaped tbsp finely chopped fresh rosemary 1 tbsp dried oregano

1 tbsp finely chopped sage 100g (3oz) of dried apricots/cranberries

1 x 180g (6oz) pack roasted chestnuts, crumbled 150g (5oz) mixed nuts 2 slices of bread (white or brown) breadcrumbs 1 large egg

80g (3oz) soft goat’s cheese or feta, crumbled 1 x 320g (10oz) readyrolled shortcrust pastry Some milk for a glaze

1. Preheat the oven to 200°C/ Fan 180°C/ Gas Mark 6 and cover a baking tray with greaseproof paper.

2. On medium heat, add the oil and cook the onion and carrots for 10 mins.

3. Add the mushrooms, sweet potatoes and seasoning, cook for another 10 mins.

4. Mix in the garlic, herbs, fruit and chestnuts, cook for 5 mins. Remove and cool.

5. Toast nuts in a large frying pan for about 5 mins. Blitz in food processor until crumbly, add to mushroom and sweet potato pan.

6. Mix in breadcrumbs, egg and crumbled feta.

7. Unroll pastry and lightly brush with milk to make a 1in border. Shape the nut and veggie mixture into a sausage shape, and place down length of one side of the pastry. Roll to completely encase the filling.

9. Gently turn it upside down onto the lined baking tray. Flatten and crimp ends.

10. Lightly glaze pastry. Roll out any off-cuts and add decorations, make two cuts in the top. Repeat milk glaze and cook on middle shelf for 40-45 mins, turning tray around halfway.

Per serving: 711 cals, 39g fat (11g sat fat), 19g sugar, 0g salt

"If you want a vegetarian alternative that looks and tastes beautiful, this is for you. Brilliant served with cranberry sauce, the croute can be made in advance and frozen. Just take out the ready-made puff pastry 10-15 mins before use to prevent it cracking when unrolled."