• You can cook our Mushroom Wellington in the oven straight from frozen.
• There's a trick to getting this Wellington to look it's best. Once cooked, place on a chopping board. Then slice in half and then very carefully, cut off the pastry ends and serve with your chosen sides. As for what happens to the ends…well they belong to the chef.
• Alternatively, our Mushroom Wellington is amazing when served with Hasselback Potatoes with a watercress and fennel salad - garnished with sprigs of fresh dill (check out our recipe for the perfect Hasselback Potatoes).

Wine pairing:

A red, Pinot Noir is the perfect match with our vegetarian wellington, its fruitiness and slight earthy flavours are brilliant to put alongside the Mushrooms. A Chianti would be next on the list as it's not too heavy but still smooth. If searching for Vegetarian wines, be sure to check the back of the label.

• We start by making a sauce with onion, garlic, chestnut mushrooms, white wine, crème fraiche and double cream, which is combined with pine nuts, speckled lentils, chestnuts, spinach and herbs.
• That goes onto a rectangle of all butter puff pastry, to which we then place a layer of our mushroom and lentil mix, and then some roasted celeriac and roasted slices of portobello mushrooms.
• Finally, it’s topped with another layer of pastry and finished with hand-cut pastry stars.