(Makes 1 large Wellington)
Ingredients:
200g green lentils
2 large sweet potatoes
2 cups spinach
3 sprigs thyme
1 pack puff pastry
2 tsp marmite or veg stock
In a pan add the lentils and about 500ml water, bring to the boil and simmer for about 10 minutes then add the peeled and medium diced sweet potato and the thyme. Cook covered for a further 20 minutes until the potato is soft and the water is mostly absorbed. Mix in the spinach and 2 tsp of marmite (or bouillon) then transfer to a bowl and allow to cool either outside in the cold for 20 minutes or in the fridge or freezer (this will firm the mixture and allow the flavours to mature). Then unroll the pastry and spoon the mixture centrally, then wrap up the mixture with the pastry like a present and pierce the top with a fork. Bake in the oven for 20 minutes. Then using a serrated knife slice thick and serve along with roast potatoes, sprouts and cranberry sauce. Delicious.
Recipe video here: https://youtu.be/IKGAMUchlZQ
I hope you enjoy this recipe, cranberry sauce and brussels coming soon.
Lots of love,
Robyn
No comments:
Post a Comment