Let’s raise a toast to His Majesty and tuck into some fine British fare with this masterpiece of a dish that is quite simply fit for a King. Showcasing the very best in seasonal UK produce, this delicious meal will be the showstopper at any party, BBQ or dinner!
Details
Servings
6-8 servings
Prep time
20 minutes
Cooking time
50 minutes
Dietary
Plant-Based / Vegan, Gluten-Free
Print
Ingredients
500g Butternut Squash
1 large Red Onion
1 ½ sheets of Puff Pastry
600g Chestnut Mushrooms
2 Garlic Cloves
2 sprigs of Thyme
4 Tbsp Extra Virgin Olive Oil
Salt and Pepper
- Trimmings
500g British Asparagus
200g Tenderstem Broccoli
250g Garden Peas
200g Fine Beans
Mushroom Gravy
Method
- Preheat the oven to 200°C.
- Peel the upper part of the butternut squash and cut in half lengthways, saving the bottom of the squash with seeds for another recipe.
- Dress the butternut squash with olive oil and bake for 25 minutes, set aside and allow to cool. Add seasoning.
- Finely slice the red onion and add to a pan with the olive oil, garlic and fresh thyme on a low heat. Cook until soft and brown. Add the mushroom cut into very small squares, turn the heat to high and stir fry until soft and fragrant and there is no liquid at the bottom of the pan.
- Place the first sheet of pastry on a lined baking tray. Add the mushroom mixture, known as duxellle, lengthways along the middle and add the two butternut squash halves on top.
- Roll the pastry around the filling. Lay the remaining puff pastry on a surface dusted with a little flour and cut with a lattice roller cutter. Wrap the pastry around the Wellington and bake for 30 minutes at 180°C.
- Steam the asparagus, peas, fine beans and Tenderstem broccoli. Dress with olive oil garlic, seasoning and serve with the Wellington.