PORCINI AND NUT ROAST EN CROÛTE

INGREDIENTS

10g porcini mushrooms

1 tbsp rapeseed oil

1 onion, finely chopped

1 celery stick, finely chopped

2 carrots, finely chopped

2 garlic cloves, chopped

300g mushrooms, finely chopped

100g red lentils

1 tbsp chopped fresh thyme

1 tsp chopped rosemary

125g mixed nuts, toasted and coarsely ground

100g vacuum-packed chestnuts, roughly chopped

500g Jus-Rol puff pastry (vegan)

2 tbsp almond milk or 1 beaten egg for glazing

1 tbsp tomato purée

METHOD

1. Place the porcini mushrooms in a small jug and pour over 100ml boiling water. Set to one side to soften. Heat the oil in a large non-stick frying pan, add the onion, celery and carrots and cook for 10 minutes until softened. Stir in the garlic and cook for 2 minutes. Add the mushrooms, turn the heat up and cook for about 10 minutes until all of the liquid has cooked off.

2. Drain the porcini mushrooms, reserving the soaking water, chop and add to the cooked vegetables. Place the lentils in a pan, rinse with cold water and drain. Add the reserved mushroom water plus 300ml water and cook according to the packet instructions until just tender. Drain and add to the cooked vegetables.

3. Add the nuts and chestnuts to the sautéed vegetables, fresh herbs, tomato purée, season well and allow to cool. Roll the pastry out on a floured board until about 3mm thick. Cut into a triangle measuring about 25cm x 35cm. Spoon the filling along the long edge of the pastry, leaving a gap of 4cm at three sides. Brush the edges with almond milk and fold the pastry over the filling to encase completely. Pinch the edges together and brush all over with the milk to glaze. Cut out pastry stars from any leftover trimmings. Place on a baking sheet and chill until needed.

4. Preheat the oven to 200°C/180°C fan/Gas 6 and remove the nut roast from the oven 30 minutes before baking. Bake for 45 minutes until golden and the pastry is cooked and risen.

And for the gravy…

Sauté 1 finely chopped onion and 1 chopped garlic clove in 2 tbsp rapeseed oil for 10 minutes until perfectly softened and light golden. Stir in 2 tbsp plain flour and cook for 2 minutes, stirring constantly. Whisk in the wine and stock and bring to the boil, stirring until smooth. Simmer for 15 minutes or until thickened to your liking. Whisk in 1 tbsp redcurrant jelly and check the seasoning.