Winter Wellington
Make Winter Wellington with rich Borough Broth Grass‑Fed Organic Beef Broth for deep, savoury beef gravy and hearty winter centrepiece flavour.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at boroughbroth.co.uk.
Ingredients
- 450g carrots, peeled
- 6 tbsp garlic-infused oil
- 2 tbsp maple syrup
- 6 sprigs of thyme
- 1/2 stick celery, finely sliced
- 2 bunches spring onions, green tops only
- 350g parsnips, peeled and grated
- 6 sprigs of rosemary, leaved picked and chopped
- ¼ tsp chilli flakes
- 1 tbsp apple cider vinegar
- 400g tin lentils, drained and rinsed well
- 65g breadcrumbs, gluten-free work well
- 3 tbsp miso paste
- 200g lardons
- 100g cooked whole chestnuts
- 200g spinach
- 1 tbsp milk
- 500g pastry, gluten-free puff works well too
- 1 free-range egg, whisked
- 2 handfuls of leftover carrot and parsnip skins
- 2 tbsp flour, gluten-free works well
- 2 tbsp cranberry sauce
- 1½ kg potatoes, cut into chunks
- 100ml milk
- 2 tbsp unsalted butter
- 648g (2 pouches) Borough Broths Organic Grass-Fed Beef Broth or Organic Low-FODMAP Beef Broth
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