Butternut squash, wild mushroom and lentil wellington

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Step 1

1. Take the lentils cover with water and the veg stock powder, cook until soft.

Step 2

2. Peel and dice the butternut squash and shallots. Prep the wild mushrooms.

Step 3

3. Roast off the squash, take the shallots and fry in a hot pan with the garlic, mushrooms and the herbs, when soft and the juices have reduced, mix in with the drained cooked lentils, squash, season up and add in the washed spinach. Add chopped chestnuts.

Step 4

4. Take the sheet of puff pastry, lay on the mix, like when you are making a sausage roll, pack the mix in tight, then roll over the pastry and glaze with the coconut milk batch recipe.

Step 5

5. Turn the Rational oven on to 180 oc cook until golden brown and the pastry is fully cooked, then chill , once chilled portion up, pop on a tray cling film and date.