Mushroom & Pumpkin Wellington.

Preheat the oven to 200°C.

Roughly chop or crush almonds (200 g), then spread on a baking tray. Drizzle with tamari or soy sauce (2 tbsp) and maple syrup (2 tbsp), and roast for 10 minutes.

Slice leek (1) and wash thoroughly. Peel and dice garlic (2 clove). Roughly chop oyster mushrooms (200 g). Remove the leaves from sage (10 sprig) and thyme (10 sprig), and finely chop the sage. Grate the flesh of pumpkin (200 g), discarding the skin and seeds. Roughly chop cooked chestnuts (200 g).

Heat a large pan, add oil (1 tbsp), and sauté the leek for 3-4 minutes, stirring occasionally. Add the garlic, mushrooms, grated pumpkin, and a pinch of salt, and cook for a further 7-10 minutes. Stir in the chestnuts, tamari or soy sauce (3 tbsp), thyme, sage, and black pepper (0.5 tsp), and cook for 3-4 minutes, stirring regularly. Remove from the heat and mix in cooked couscous (150 g) and the roasted almonds. Adjust the seasoning to taste.

Lay out one sheet of vegan puff pastry (2x320 g) on a piece of baking parchment. Place half of the filling in the center lengthwise, leaving space at the edges. Compact the filling to help it hold its shape. Fold the pastry over the filling, connecting in the center. Brush with a little water or oat milk or non-dairy milk of choice (2 tbsp) and press the join together, sealing it, and then trim any excess. Once the Wellington is sealed, carefully roll it over so that the seam is at the bottom. Tuck and seal both ends. Lift the baking parchment with the Wellington and place on a baking tray. Cut out decorations from any leftover pastry, if you like. Gently score the pastry in a crisscross pattern (ensuring not to cut through the pastry) and place any pastry decorations on top. Brush with oat milk. Repeat this process with the second sheet of pastry to make the second Wellington.

Bake in the preheated oven for 30-45 minutes, until golden.

Combine fresh redcurrants (100 g), maple syrup (4 tbsp), red wine (200 ml), balsamic vinegar (1 tbsp), and vegetable stock (500 ml) in a saucepan. Put on high heat and bring to a boil. Whisk to break down the currants. Once boiling, reduce to a simmer and cook until it reduces by about ⅔, which will likely take over 20 minutes.

Use a serrated knife to slice the Wellingtons. Serve with the redcurrant jus and your choice of roasted vegetables. Enjoy!