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This delicious recipe makes a great alternative to the traditional Turkey dinner on Christmas Day. There are a few steps involved but it is worth the effort and when topped with all the trimmings on Christmas Day, it’s a guaranteed winner for any vegetarians in your life!

To make the recipe coeliac-friendly, use gluten-free bread and pastry. To make vegan, make sure your pastry is dairy and egg-free. Adapted from Jamie Oliver’s Festive cookbook.

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Olive Oil
2 Sweet Potatoes, chopped
1/2 teaspoon Dried Chilli Flakes
1 teaspoon Ground Coriander
2 Red Onions, chopped
1 teaspoon Dried Herbs
100g Dried Chestnuts, chopped or crumbled
2 Slices Sourdough bread (Or Gluten-free bread for coeliac-friendly version)
4 Cloves Garlic
1 Lemon
250g Mushrooms
200g Fresh Spinach Leaves
75g Pine Nuts, toasted
30g Dried Cranberries
1 Sheet Puff Pastry, defrosted (Use Silly-Yak Gluten-Free Pastry for coeliac-friendly version)
Salt & Pepper[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_empty_space height=”192″][vc_single_image image=”11218″ img_size=”full” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]


1. Preheat the oven to 180’C. Place the sweet potatoes in a roasting dish and sprinkle with the chilli flakes, coriander and a drizzle of olive oil. Bake for 30 minutes until cooked through. Roughly mash, leaving some chunks, and then set aside to cool.

2. Place a saucepan over a medium heat and add a good drizzle of olive oil. Add the red onions and allow to gently cook down until translucent (about 10 – 15 minutes). Add one crushed clove of garlic and cook for a further 3 minutes before removing from the heat. Meanwhile, toast the sourdough slices and then tear into small chunks and add to the cooked onions along with the chestnuts. Season generously with salt and pepper and add the zest of the lemon. Set aside.

3. Add a drizzle of olive oil to a pan and add the chopped mushrooms and the garlic. Allow to cook down until soft (about 6 – 10 minutes). Add the juice of the lemon and then transfer to a food processor and blitz until you have a smooth paste. Set aside to cool.

4. In a saucepan, heat the spinach with a splash of water and the lid on, stirring intermittently. The spinach will wilt down quite quickly so keep an eye on it. Add the toasted pine nuts and the cranberries.

5. Mix the onion mixture, the spinach and the sweet potatoes in a large bowl. Keep the mushrooms separate.

6. To assemble the Wellington, place your sheet of pastry on a piece of parchment. Spread the mushroom puree all over the surface. Spoon the onion-bread-spinach mixture in a thick line down the centre of the pastry. Use the parchment to bring the sides of the pastry together, overlapping in the middle to seal in the mixture. Fold the ends underneath to seal the Wellington parcel closed. Brush all over with olive oil and place on a parchment-0lined baking tray.

7. Bake the Wellington at 180’C for 35-45 minutes, until golden brown. Allow to rest for 10 minutes before serving with a delicious onion gravy, festive potatoes and, of course, some winter greens! [/vc_column_text][/vc_column][/vc_row]