Mushroom & Sweet Potato Wellington

2 tbsp olive oil

1 large onion, finely chopped

350g chestnut mushrooms, finely chopped

2 garlic cloves, crushed

500g sweet potatoes (about 2 large), peeled and cut into 2cm chunks

1 tbsp finely chopped rosemary

1 tbsp finely chopped sage, plus 4 whole leaves

100g soft white breadcrumbs

2 tbsp pomegranate molasses (substitute: 1 1/2 tbsp lemon juice and 1/2 tsp honey)

40g chopped walnuts

40g dried cranberries

Pinch of nutmeg

2 x 320g sheets dairy-free puff pastry

plain flour, to dust

3 tbsp plant-based milk

1 tbsp Dijon mustard with a pinch of turmeric

Method

• Heat the olive oil in a wide frying pan over a medium heat, and fry the onion and chestnut mushrooms until the veg is very soft and the mushrooms look wilted and reduced, about 20 mins

• Stir in the garlic and sweet potatoes with a splash of water, then cover and cook for 15 mins until the sweet potatoes are just softened, and most of the liquid has evaporated. Add a splash more water halfway through if the liquid evaporates too quickly.

• Remove the lid and stir in the chopped herbs, breadcrumbs, molasses, nuts and cranberries. Season well and sprinkle in the nutmeg. The mixture should be stiff enough to resemble stuffing, but not dry – all the breadcrumbs should be coated and have absorbed some of the liquid. Remove from the heat and leave to cool in the pan.

• Once cool, unroll one of the puff pastry sheets onto a lightly floured non-stick baking sheet or baking tray lined with baking parchment. Whisk the milk and mustard together with a pinch of salt and set aside.

• Cut a small steam hole in the top of the middle, then brush the top with the mustard-milk mix.

• Heat the oven to 200C/180C fan/gas 6. Bake for 35-40 mins until golden, puffed up and crisp – cover with foil if it’s browning too quickly.