Mushroom Wellington with chestnut cream

Serves 4 Starters and mains

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Method

Preheat the oven to 200C/ 180C F/Gas 6. To make the Wellington, peel and finely dice the French shallots. Wash, trim and slice the mushrooms. Heat the rapeseed oil in a frying pan. Add the diced shallots and sweat until translucent. Add the mushrooms and rosemary. Lightly fry, then sprinkle with the coconut sugar. Season with salt and pepper and remove the rosemary.

Roll out the puff pastry on a baking tray. Peel and crush the garlic. Combine with the mustard and cream cheese. Spread the pastry with the cream cheese mixture. Top half of the pastry with the mushrooms, leaving a border of around 1cm. Carefully fold in the edge and then fold the uncovered pastry over the mushrooms. Seal the sides. Place on a greased baking tray and bake for about 20 minutes.

For the chestnut cream, peel and dice the potato. Add the chestnuts and diced potato to a saucepan and cover with salted water. Bring to the boil, then reduce the heat and simmer for around 20 minutes or until everything mashes easily with a fork.

Drain off the water. Add 100ml of the almond milk and the butter and gently heat over a low heat. Once the butter has melted, mash the potatoes and chestnuts to make a smooth cream. Continue to stir the mixture over a low heat, adding the remaining almond milk and the almond butter. Season with salt and coconut sugar.

Divide the mushroom Wellington among plates and serve with the chestnut cream.