Vegetarian Wellington Recipe - Great British Chefs

Ingredients

• 2 large sweet potatoes, cut into 2cm chunks
• 1 sprig of rosemary, leaves picked
• 1 sprig of thyme, leaves picked
• 2 red onions, peeled and sliced
• 100g of chestnuts, peeled and chopped, optional
• 2 slices of sourdough bread
• 1 lemon, zest and juice
• 10g of butter
• 250g of button mushrooms, finely sliced
• 3 garlic cloves, peeled
• 200g of curly kale
• 200g of baby spinach
• 50g of pine nuts
• 500g of puff pastry
• 1 egg
• 2 tbsp of milk
• 3 pinches of salt
• 2 pinches of pepper
• 2 1/2 tbsp of vegetable oil
• 10 large Maris piper potatoes
• 175g of half fat crème fraîche
• 25g of butter
• 2 tbsp of parsley, chopped
• 2 tbsp of chives, chopped
• 1 pinch of salt
• 1 pinch of pepper