Mushroom Wellington

Preheat the oven to 200°C fan / 425°F and line a baking tray with baking paper.

Transfer the mushrooms to a large roasting tin, season with a pinch of salt and pepper and drizzle with olive oil. Bake for 15 minutes.

Next, drizzle some olive oil in a frying pan over a medium heat. Once the pan is hot, add the onions and fry for 10 minutes.

Meanwhile, put the dried apricots in a food processor along with 100ml (3.5fl oz) water and blend to a smooth paste then transfer the paste to a large mixing bowl.

Put the lentils, nuts, thyme and rosemary in a food processor and process until mostly broken down. Tip the mixture into the bowl with the apricots, then add the fried onion and a pinch of salt and pepper. Stir until fully combined and the stuffing holds together.

Unroll the first sheet of pastry onto the lined baking tray and spread a third of the stuffing mixture lengthways down the middle in a strip about 5cm (2”) wide, leaving 5cm (2”) clear at both ends.

Lay four of the mushrooms, gills facing up, on top of the stuffing and sprinkle over the garlic. Place the remaining three mushrooms on top, gills facing down.

Spoon the remaining stuffing mixture over the mushrooms, pressing it down gently to cover them on all sides.

Place the second sheet of pastry over the top and press the edges together to seal (if they don't stick, brush the edges with a little water).

Use a knife to trim around the pastry, roughly 1cm (½”) away from the filling, removing any excess pastry. Use a fork to crimp the edges then gently score three lines across the top.

Brush the pastry with olive oil and bake for 40–50 minutes, or until golden brown.

Serve up for Christmas dinner, Thanksgiving, or Sunday roast.