Root vegetable wellington with a crunchy hazelnut topping




●  500g butternut squash, peeled and roasted
●  500g large carrots, peeled and roasted
●  100g of baby spinach, cooked
●  500g shredded red cabbage, braised
●  2 red onions, thinly sliced
●  Chestnut mushrooms
●  ½ white onion, finely diced
●  ½ bunch of chopped thyme
●  ½ sheet puff pastry
●  ½ tbsp white wine vinegar
●  1 tbsp rapeseed oil
●  3 small pancakes
●  1 egg and 1 egg yolk for egg wash
●  50g chopped hazelnuts
●  1 tbsp of Dijon mustard




1. Roast the squash and carrots and cook the spinach. Put aside for assembly later
2. Braise the red cabbage and red onion in the white wine vinegar, season well and cook with the lid on for around 30―40 mins
3. Meanwhile, grate the mushrooms and sauté with the white onions until browned and dry. Season and add Dijon mustard. Allow both the cabbage and mushroom puree to cool
4. Take the puff pastry and line with the pancakes. Smear with the mushroom puree and season well
5. Begin to build the wellington by layering the cooked spinach, squash, red cabbage and roasted carrots, seasoning each layer at a time and lastly sprinkling with the chopped thyme
6. Egg wash the pastry to act as a glue and envelope the ingredients ensuring a tight seal. Lay onto a greased or lined baking sheet with the seal facing downward
7. Egg wash again and refrigerate for 20mins
8. Remove from the fridge and egg wash again then place in an oven on 200°c for 15mins. Remove, then egg wash and sprinkle with the chopped hazelnuts and bake for a further 15mins or until golden
9. Serve with accompanying vegetables and roast potatoes

Serves: 6

“This delicious vegetable wellington will make a great meat alternative main course for your Christmas lunch”

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