Wild Mushroom and Butternut Squash Wellington

Serves six

• 1 butternut squash, seeds removed and cut into wedges
• 1/2 tbsp coriander seeds
• 1/2 tsp ground cinnamon
• 1 sprig of rosemary, stem removed and leaves chopped
• 1/2 tbsp chilli flakes
• 1 red onion, finely sliced
• 15g bunch sage, picked leaves
• 100g cooked chestnuts, crumbled
• 2 slices sourdough bread
• 300g wild mushrooms, sliced
• 2 cloves garlic
• 1/2 lemon, zest and juice
• 35g pine nuts
• 20g sultanas
• 150g rainbow chard, chopped
• 1 sheet vegan puff pastry
• 20ml aquafaba (can be either shop bought, or taken from the excess liquid when draining a can of chickpeas)

Preheat your oven to 180 °C . Begin by crushing the coriander seeds and mix with the rosemary, cinnamon and chilli flakes to form a spice mix. Dress the squash with a little olive oil, the spice mix and some seasoning, then arrange the squash on to a tray and roast in the oven for around 15 minutes. Remove and allow to cool before cutting into bite size pieces.

Next, sweat the onions in a pan until completely soft, then mix through with the sage and chestnuts. Meanwhile, toast or chargrill the sourdough and then dice into 1.5cm pieces.

Sauté the mushrooms and garlic until soft. Season to taste, then add the lemon zest and juice before draining the mixture in a colander to remove all the excess liquid.

Heat a little olive oil in another saucepan and toast the pine nuts until golden. Add in the sultanas and stir. Cook together for another 30 seconds and then remove everything from the pan. Using the same pan, fry the chard on a medium-high heat, then drain and squeeze out all of the water when cooked.

Combine all the elements you have made together and season to taste.

Lay out your pastry on a lined baking sheet. Arrange the mix in a line along the puff pastry, and brush the edges with aquafaba. Fold the pastry over and form a seal around the filling. Crimp the edges and trim off the excess pastry. Finally, brush the pastry with aquafaba three times, drying it out in the fridge between each layer.

Bake in the oven at 180 °C for 25 - 30 minutes, ensuring it is hot in the centre before serving with braised red cabbage and roasted new potatoes.