Vegetable Wellington, Garlic Potatoes, Roasted Carrots and Crispy Kale

Method

Step 1

Blitz the spinach with one egg in a processor, add milk and flour to form pancake batter.

Step 2

Cook on medium heat in frying pan until cooked and set aside to cool.

Step 3

Blitz the onion and mushrooms and fry with a little oil, then add the Paxo Sage and Onion Stuffing Mix.

Step 4

When cooked add the black beans, passata, black pepper, chopped tarragon, finely diced red pepper, grated beetroot, Marmite and smoked paprika, leave to cool.

Step 5

Roast garlic, crush then add half to mix.

Step 6

Peel potatoes and boil, when cooked mash with 30 gm oil and remaining garlic, cling film and set aside.

Step 7

With the rolled-out pastry cut into it a trellis like pattern.

Step 8

Place the trimmed pancake on the pastry and add the sausage shaped mix.

Step 9

Wrap the pancake and pastry around the mix.

Step 10

Place on tray and brush with egg yolk and bake in a medium/hot oven until the pastry is golden brown and core temperature reached 75°C.

Step 11

Slice the carrots lengthwise and roast with a little oil until tender.

Step 12

Cut the leeks into tubes and grill, finish in oven until tender.

Step 13

Rub the kale with a little oil and roast in oven approx. 1 minute.

Step 14

Boil kettle and make the Bisto Gluten Free Gravy Granules as required.

Step 15

Quenelle potato and slice wellington.

Step 16

Assemble on plate as picture.

Tips

This was the southeast reginal winning recipe from Mark Kent who works for Impact Food Group.