350g button or field mushrooms, finely chopped and dried
100g shallots, finely chopped
3 garlic cloves, finely chopped
½ tsp thyme, chopped
4 bay leaves, chopped
15g salt
12g black pepper, finely crushed
250ml vegetable oil
120g lentils, soaked in cold water overnight
1 litre cold water
1 carrot, peeled and halved
½ onion, peeled, halved and quartered
1 banana shallot, peeled and halved
2 celery sticks, halved
Sprigs of fresh thyme
2 bay leaves
3 garlic cloves, peeled and halved
6g salt
Cooked lentils
Mushroom duxelle
80–100g raw beetroot, coarsely grated
1 egg
1 tbsp wholemeal flour
6–8 large beets, washed, not peeled
Maldon salt
Freshly milled black pepper
Picked thyme
Fresh orange zest
Olive oil
Sumac
150g white flour
50g wholemeal flour
1 tsp baking powder
Large pinch salt
400–500ml oat milk
1 tbsp extra virgin olive oil
1 egg
500g puff pastry
Egg yolk wash
Picked thyme
Maldon salt
20g dried porcini, soaked in vegetable stock 3 hours
2 tsp olive oil
2 banana shallots, finely diced
200g chestnut mushrooms, sliced
200g shiitake mushrooms, sliced
2 celery sticks, coarsely chopped
1 carrot, coarsely chopped
15g barley miso
20g flour
12g thyme + 2 bay leaves, chopped
1 litre fresh vegetable stock
6g coarse salt
2g black pepper, crushed
Heat oil in a large sauté pan over medium heat.
Add mushrooms, scatter evenly, do not stir for 5–6 minutes to avoid cooling the pan.
Add salt, pepper, thyme, and bay leaves; stir and cook 3–4 minutes.
Add shallots and garlic, cook 3–4 minutes until just cooked. Remove from heat to cool.
Place lentils in cold water, bring to a simmer, skim scum, drain, and rinse cold.
Return lentils to pan with 1 litre water, simmer with vegetables and herbs until tender, 40–50 minutes.
Add salt and leave to cool in the cooking liquor with vegetables.
Coarsely puree lentils in a food processor.
Mix with mushroom duxelle, raw beetroot, egg, and flour until combined. Season to taste.
Place each beet on a foil square, drizzle with oil, season with salt, pepper, thyme, orange zest, and sumac.
Wrap in foil, bake at 180°C for 40 minutes until just cooked (knife should go in cleanly).
Leave to cool 20 minutes, then peel off skins.
Whisk dry ingredients; mix milk, egg, and oil separately.
Combine gradually to form a smooth, thick batter.
Cook 1–2 minutes per side on a lightly oiled non-stick pan. Makes 4–5 crepes per batch.
Roll pastry to 3–4mm, cut into 15x15cm squares.
Brush center with egg wash; dust lightly with flour.
Place crepe on surface, add lentil filling and beetroot, roll tightly with overlap.
Place on pastry square, roll up, seal ends, brush with egg yolk, sprinkle thyme and Maldon salt. Chill 1 hour. Trim tails before baking.
Preheat convection oven to 185°C full fan.
Place Wellington on parchment in the center of a sheet tray.
Bake 10–12 minutes, rotate, bake 10–12 minutes more until golden.
Rest on wire rack 10 minutes before slicing.
Mushroom Gravy
Heat roasting tray in oven, add oil, carrot, celery, and half seasoning. Roast 8 minutes.
Add mushrooms, remaining seasoning, roast 12 minutes until caramelized.
Add thyme, bay, and porcini, cook 2–3 minutes.
Stir in flour and miso, cook 1–2 minutes.
Slowly add hot stock, deglaze pan, bring to simmer 15–20 minutes until thickened.
350g button or field mushrooms, finely chopped and dried
100g shallots, finely chopped
3 garlic cloves, finely chopped
½ tsp thyme, chopped
4 bay leaves, chopped
15g salt
12g black pepper, finely crushed
250ml vegetable oil
120g lentils, soaked in cold water overnight
1 litre cold water
1 carrot, peeled and halved
½ onion, peeled, halved and quartered
1 banana shallot, peeled and halved
2 celery sticks, halved
Sprigs of fresh thyme
2 bay leaves
3 garlic cloves, peeled and halved
6g salt
Cooked lentils
Mushroom duxelle
80–100g raw beetroot, coarsely grated
1 egg
1 tbsp wholemeal flour
6–8 large beets, washed, not peeled
Maldon salt
Freshly milled black pepper
Picked thyme
Fresh orange zest
Olive oil
Sumac
150g white flour
50g wholemeal flour
1 tsp baking powder
Large pinch salt
400–500ml oat milk
1 tbsp extra virgin olive oil
1 egg
500g puff pastry
Egg yolk wash
Picked thyme
Maldon salt
20g dried porcini, soaked in vegetable stock 3 hours
2 tsp olive oil
2 banana shallots, finely diced
200g chestnut mushrooms, sliced
200g shiitake mushrooms, sliced
2 celery sticks, coarsely chopped
1 carrot, coarsely chopped
15g barley miso
20g flour
12g thyme + 2 bay leaves, chopped
1 litre fresh vegetable stock
6g coarse salt
2g black pepper, crushed
Heat oil in a large sauté pan over medium heat.
Add mushrooms, scatter evenly, do not stir for 5–6 minutes to avoid cooling the pan.
Add salt, pepper, thyme, and bay leaves; stir and cook 3–4 minutes.
Add shallots and garlic, cook 3–4 minutes until just cooked. Remove from heat to cool.
Place lentils in cold water, bring to a simmer, skim scum, drain, and rinse cold.
Return lentils to pan with 1 litre water, simmer with vegetables and herbs until tender, 40–50 minutes.
Add salt and leave to cool in the cooking liquor with vegetables.
Coarsely puree lentils in a food processor.
Mix with mushroom duxelle, raw beetroot, egg, and flour until combined. Season to taste.
Place each beet on a foil square, drizzle with oil, season with salt, pepper, thyme, orange zest, and sumac.
Wrap in foil, bake at 180°C for 40 minutes until just cooked (knife should go in cleanly).
Leave to cool 20 minutes, then peel off skins.
Whisk dry ingredients; mix milk, egg, and oil separately.
Combine gradually to form a smooth, thick batter.
Cook 1–2 minutes per side on a lightly oiled non-stick pan. Makes 4–5 crepes per batch.
Roll pastry to 3–4mm, cut into 15x15cm squares.
Brush center with egg wash; dust lightly with flour.
Place crepe on surface, add lentil filling and beetroot, roll tightly with overlap.
Place on pastry square, roll up, seal ends, brush with egg yolk, sprinkle thyme and Maldon salt. Chill 1 hour. Trim tails before baking.
Preheat convection oven to 185°C full fan.
Place Wellington on parchment in the center of a sheet tray.
Bake 10–12 minutes, rotate, bake 10–12 minutes more until golden.
Rest on wire rack 10 minutes before slicing.
Mushroom Gravy
Heat roasting tray in oven, add oil, carrot, celery, and half seasoning. Roast 8 minutes.
Add mushrooms, remaining seasoning, roast 12 minutes until caramelized.
Add thyme, bay, and porcini, cook 2–3 minutes.
Stir in flour and miso, cook 1–2 minutes.
Slowly add hot stock, deglaze pan, bring to simmer 15–20 minutes until thickened.
We use cookies to understand how you use our website and to improve your experience. To learn more about our use of cookies and our approach to data privacy, please see our privacy policy. By continuing to use our website, you accept our use of cookies.