Waitrose and Partners Weekend Issue 579

25 NOVEMB ER 2021 17 FOOD&DRINK The very best of Christmas Serves 6-8 Prepare 25 minutes + cooling and chilling Cook 45 minutes 2 x 260g packs Essential Spinach, washed 50g unsalted butter 1 tbsp olive oil 2 leeks, änely sliced 6 sprigs fresh thyme, leaves only, chopped, plus extra sprigs to serve (optional) 2 cloves garlic, crushed 2 x 250g packs chestnut mushrooms, chopped 180g pack Merchant Gourmet Whole Chestnuts, crumbled 150g No.1 Moody’s Rosary Ash Goat’s Cheese Plain åour, for dusting 500g pack puff pastry 1 British Blacktail Free Range Medium Egg yolk 2 tsp milk 1 Bring a large pan of water to the boil, add the spinach and blanch for 1 minute. Drain, refresh under cold water, then squeeze out as much liquid as possible. Roughly chop and set aside. 2 Heat the butter and oil in a large saucepan and gently cook the leeks for 5 minutes, or until softened and caramelised. Add the thyme and garlic, fry for 1 minute, then add the mushrooms and fry for 5-8 minutes more, until softened and any liquid has evaporated. Remove from the heat, stir in the chestnuts and leave to cool. Mushroom& chestnut Wellington 3 Tip the cooled mixture into a large bowl and stir through the goat’s cheese and spinach. Lay a large sheet of baking parchment on the work surface and tip the mixture into the middle. Mould into a rough log shape, then roll up tightly in the parchment to make a 26cm-long cylinder. Chill until ärm. 4 Preheat the oven to 200°C, gas mark 6 and line a baking sheet with parchment. Dust the work surface with åour and roll the pastry into a 34x28cm rectangle. Lay the cylinder of älling on top and unwrap. Whisk together the egg yolk and milk, then brush along the edges of the pastry. Carefully roll the älling in the pastry, änishing with the join on the underside. Press the ends together and trim, then seal and crimp with your ängertips or a fork. Cut any pastry trimmings into festive leaves and use to decorate the Wellington, using a little of the egg wash to stick them on. Place on the prepared baking sheet. Brush with the remaining egg wash, then use a sharp knife to make 2 holes in the top for the steam to escape. Bake for 30 minutes, or until the pastry is golden brown and crisp. Stand for 5 minutes before serving, scattered with fresh thyme sprigs, if liked. V Per serving (for 6) 2497kJ/ 599kcals/36g fat/18g saturated fat/ 50g carbs/6.8g sugars/7.4g äbre/ 15g protein/1.5g salt This meat-free marvel will turn the heads of vegetarians and omnivores alike. Reader reviews confirm that, once tasted, it becomes a must-have Christmas dish, especially as any leftovers are just as delicious on Boxing Day. The filling can be made the day before and chilled overnight

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