Mushroom & Glazed Carrot Wellington

Place a large frying pan over low heat and add a drizzle of olive oil. Once warm, add the onions and cook for 15–20 minutes, stirring often, until golden and sticky (cooking them for this length of time adds flavour).

Drain and finely chop the porcini mushrooms (you can use the soaking liquor as a stock elsewhere) and cook with the onions for 5 minutes. Add the garlic and thyme leaves, cook for another 5 minutes before removing from the heat and spooning into a large bowl.

Put the mushrooms in a food processor and pulse until finely chopped (you will need to do this in 3 batches). Using the same frying pan, fry the chopped mushrooms; you will again need to do this in batches as mushrooms release a lot of water and overcrowding will make them soggy. Fry each batch in a tablespoon of olive oil and a pinch of salt, stirring every so often until any water has evaporated and the mushrooms are golden brown. Add the cooked mushrooms to the bowl of onions.

Spoon the drained borlotti beans into the food processor and pulse to form a coarse paste. Add this to the bowl with the mushrooms and onions.

Place the spinach in a large colander and pour a freshly-boiled kettle of water over it — this will wilt the leaves. Leave to cool, then squeeze out as much liquid as possible. Finely chop and add to the bowl.

Add the tamari to the bowl, then mix thoroughly until everything is well incorporated. Taste and season, before leaving to cool completely. You can prepare the carrots and mushroom filling up to 2 days in advance.

Increase the oven temperature to 180°C fan / 400°F. Place a baking tray in the oven to preheat.

Unroll 1 sheet of puff pastry and lay it flat on the paper that it was wrapped in. Sprinkle the oats in the middle of the pastry, in a rectangle roughly 25cm x 10cm / 10″ x 4″. Spread ¼ of the mushroom mix over the oats.

Layer the carrots on top of the mushrooms, ensuring that they’re neatly stacked on top of each other — you may need to cut some to fill the space evenly. Then pile the remaining mushroom mixture around the carrots so that they’re completely covered (it’s easiest to use your hands for this).

Shape into a neat mound, then cover with the remaining sheet of pastry. Press down the edges and trim off the excess pastry, leaving a 2cm / ¾″ rim around the base. Crimp the base using a fork. Then, using a sharp knife, lightly score the top of the pastry, being careful not to pierce all of the way through.

Mix together the maple syrup and oat milk; brush over the pastry and sprinkle with poppy seeds. Place in the middle of the oven for 40 minutes, or until golden brown.

Once cooked, remove from the oven and leave to rest for 10 minutes before serving.