Mushroom Wellington, hazelnut stuffing, red onion jam and spinach

Preheat the oven to 200 degrees celsius.

Remove the thyme leaves from the stalk and roughly chop. Wash the mushrooms if needed. Lay the mushrooms on a tray, drizzle with olive oil, salt, pepper and sprinkle over half the thyme. Roast for 10-12 minutes.

While the mushrooms are roasting prepare the stuffing. Remove the parsley leaves from the stalk and finely chop. Blend the hazelnuts and breadcrumbs until smooth. Combine the vegetable stock with 250 ml of boiling water and mix. Transfer the stuffing mix to a bowl, add the onion jam, remaining chopped thyme, parsley and vegetable stock mix. Mix into a thick paste. Add more water as needed.

Taste and add more salt if needed.

Mince the garlic. Remove the ends from the bunch of spinach, a little stalk is ok. Fry the garlic in a large pot with a little oil for 30 seconds, add the spinach and a pinch of salt and cook for 2 minutes. Once the spinach is cooked strain and squeeze out any excess liquid.

To build the Wellington, line a baking tray with baking paper then gently lay out the pastry.

Working lengthwise spread half the stuffing slightly off center about the same width as the mushrooms.

Top the stuffing with the roasted mushrooms placing every second one upside down to create a flat service. Top the mushrooms with the spinach then finish with the remaining stuffing.

Brush the pastry with plant milk.

Stretch the shorter side of the pastry up over the filling, then stretch the other side up over the pastry. Next fold up the ends then gently flip the whole thing over so the smooth side is up. Brush with plant milk. Then make 3 small x’s in the top.

Roast for 25-30 minutes, until golden brown.