Serves 4
For the Baby Vegetable Accompaniment
1 bunch carrots
1 bunch baby fennel
1 bunch baby beetroot
1 bunch baby leeks
Olive oil, to drizzle
Salt and freshly ground black pepper
1 kg red onions, quartered
50 ml balsamic vinegar
100 g caster sugar
For the Mushroom Wellington
4 tbsp olive oil
500 g button mushrooms, quartered
1 garlic clove, crushed
1 shallot, chopped
1/2 head spring greens, thinly sliced and steamed
150 g fresh breadcrumbs
200 g ground almonds
4 tbsp chopped fresh parsley
500 g ready-rolled puff pastry
Method
1. Wash and steam the baby veg until tender and drizzle with a little olive oil. Season and keep warm.
2. Preheat the oven to 180 C/Gas 4. Place the onions on a baking tray and drizzle with oil. Cover with foil and cook for 30 mins. Remove the foil. Sprinkle over the vinegar and sugar and cook for 15 mins. Keep warm.
3. To make the Wellington, heat the oil and fry the mushrooms for 10 mins until the juices have evaporated. Add the garlic and shallot and cook for 5 mins. Remove from the heat and add the spring greens, breadcrumbs and almonds. Cook for 5 mins, then add the parsley and season.
4. Adjust the oven to 200 C/Gas 6. Lay the pastry on a lined baking tray. Spoon the mushroom mix down the centre lengthways then make 3 cm cuts down both sides of the pastry. Plait the strips alternately over the filling. Bake for 25 mins. Serve in slices with the baby veg and onions.
