Prep time - 30 minutes

Cook time - 25-30 minutes

Difficulty - Easy

Serves / makes - 4-6 portions

Ingredients

300g onions

30g garlic cloves

1T sunflower oil

50ml white wine or vermouth

A generous grind of fresh black pepper

70g dried mushrooms such as forest or porcini, soaked in hot water for 10 minutes

250g pre-cooked puy lentils

2 sprigs of rosemary leaves, stalk removed

1T stock powder or 1T stock cube

1T yeast spread or brown miso paste

1t salt

100g gram flour

100g porridge / quick cook oats

2t yeast spread + 2t water

1 sheet (280g) gluten free puff pastry

Equipment

Hand blender with chopper attachment or food processor

Frying pan

Wooden spatula

Mixing bowl

Wide baking tray

Pastry brush

Knife with a dull blade, such as a dining knife

Method

1. Heat your oven to 180c/360f/GM4.

2. Skin and roughly chop the onions and garlic. Put them into the chopper attachment of a hand blender. Blend until it is a paste. You may need to scrape the sides with a spoon, or shale the blender so that all of the garlic and onion are blended.

3. Heat the oil in a frying pan on a medium heat. Once it is hot, add the onion/garlic paste. Fry the paste, scraping the paste off the bottom of the pan with a wooden spatula. The paste needs to brown on the bottom and then be mixed into the rest of the paste repeatedly. If the pan dries out, and it looks like the paste will burn, add a small splash of water and continue frying the paste. The paste must be fully browned, this is how we can tell the onion and garlic is cooked.

4. Lower the heat, add the vermouth and black pepper. Leave the paste to cook with the wine, if the pan starts to dry out remove it from the heat.

5. Drain the mushrooms, put them into the chopper attachment of the hand blender. Blend until the mushrooms are a paste. Set to one side.

6. Put the lentils, rosemary, stock, yeast spread and salt in a large bowl. Blend, with a hand blender, until completely smooth and the rosemary is in small pieces.

7. Once the onion/garlic paste is cooked add 2/3 of the mixture to the lentils, mix it in well then add the gram flour, mix again, then add the oats and mix one final time. You may need to use your hands for this as it is a firm mixture. Shape the lentil mixture into a long round shape, slightly smaller than the length of the pastry sheet. Set to one side.

8. Add the remaining onion/garlic paste to the mushrooms, mix in well and add salt to taste. Mix 2t yeast spread with 2t water and set aside.

9. Lay out the sheet of puff pastry. The pastry we use is 35cm x 23cm. The sheet should be a rectangle. Pour the mushroom mixture onto the pastry, spread it so it covers the pastry, leaving a 2cm edge on both of the shorter sides. Put the lentil mixture on to the pastry/mushroom mixture. Fold one of the longer sides up, covering the lentil mixture, then fold up the other longer side so the sides both meet, overlapping by at least 1cm.

10. Neatly fold up either end of the wellington, use a little of the yeast extract water to dampen the pastry so it sticks.

11. Put the wellington onto a baking tray, with the overlapping pastry at the bottom. Brush the wellington with the yeast spread water. Use a dull knife to score the pastry but do so lightly. If the pastry cuts too deeply, it will tear open whilst the wellington is cooking.

12. Bake for 25-30 minutes.