Emily Ash hosts cooking workshops in-person at Future Dreams House. If you are looking for some inspiration this festive season why not try making one of these dishes suggest by Emily.

Vegetable Wellington

Ingredients

Makes 4 servings

1 packet puff pastry
1 small butternut squash, peeled and cubed
2 Savoy cabbage leaves – deveined and blanched
½ cup puy lentils or 1 packet of puy lentils
1 red onion, skin off, cut into wedges
100g pecans/walnuts
2-3 dates, chopped
2 tablespoons rose harissa
1 egg/soya milk and a dash of maple syrup
olive oil
salt and pepper

Method

Prepare the ingredients as described above. Preheat the oven to 180oC.  

Toss the butternut squash and red onion with a glug of olive oil and a good measure of good sea salt. Roast until nicely coloured, approximately 20 minutes. Allow to cool.

Add the lentils to a pan and cover with water, simmer until the lentils lose their head bite, topping up water as necessary, approximately 20 minutes. Drain and allow to cool.

Unroll the pastry width ways. Leave a 2cm strip on far edge and 2cm on each shorter side and brush with egg yolk. Then place savoy cabbage leaves on top.

Next place layer of butternut squash, layer of lentils, red onion wedges, pecans and harissa along the length of the pastry. Be careful to not overfill.

Finally pick up closest edge of pastry over the filling and continue to roll until the log meets the far edge yolk strip. Bring the log over to make a join. Fold in each end to enclose the filling. Roll the wellington over so the join is underneath. Brush the surface with yolk/soya milk and a dash maple syrup. Chill until ready to cook, at least 10 minutes to cool. Then brush again with egg/milk wash.

Bake on an oven tray for approximately 20-25 minutes or until golden brown.

When serving cut off each end to remove excess pastry, serve with miso gravy. Cut into 4 large or 6 smaller servings.

Miso Gravy

Ingredients

Makes 4 servings

1 tablespoon butter/vegan margarine
1 tablespoon plain flour
100ml milk (or water)
100ml water
1 tablespoon white miso paste
1 tablespoon light soy

Method

Add the flour and butter to a small saucepan on low heat and stir until the flour is completely absorbed by the butter.  

Add milk or water a little at a time, stirring continuously to avoid lumps. Once 100ml of milk/water has been added, stir in miso paste and light soy.  

Finally, add the remaining 100ml water (or more if you want a thinner consistency).