Vegetarian wellington

100g basmati rice

½ teaspoon turmeric

Zest of 1 lemon

2 tablespoons light olive oil

1 onion, finely chopped

500g chestnut mushrooms, finely chopped (or a mix of chestnut, shi-take and oyster)

2 tablespoons chopped parsley

1 tablespoon chopped sage

1 tablespoon dried cranberries

2 eggs, hard boiled and chopped

Salt and pepper

500g puff pastry (choose ‘all butter’ pastry)

Egg to glaze

Cook the rice with the turmeric and lemon zest (see recipe) and allow to cool.

Pre-heat the oven to 200C.

In a large frying pan, gently fry the onion and mushrooms in the oil until soft (about 10 minutes). Stir in the cooked rice, herbs, cranberries and eggs. Season well.

Roll the pastry into a large rectangle, about 3-5mm thick. Put the filling mixture down one long side of the rectangle, in a big sausage. Moisten the edges of the pastry with a little water. Fold over the ‘flap’ of the rectangle, into a big parcel, trim, and crimp the edges with your thumb. Brush with beaten egg, and place uncovered on an oven sheet in the oven for 30 minutes until golden. Serve in thick slices.