• Bring a pan of water to the boil and add the lentils. Gently for 10+ minutes to cook until there is a little bite to them.
  100 g Puy lentils

Prepare the Wellington middle

• Peel and small dice chop the onion.
  250 g brown onion
• Peel and small dice chop the garlic.
  1 clove fresh garlic
• Heat a large frying pan on a medium low heat, add the oil and wait for it to heat through. Then sweat the onion and garlic slowly with a good pinch of salt.
  10 ml olive oil, 1 pinch salt
• At the same time, put the cashews into the Magimix to break into smaller pieces.
  100 g cashew nuts
• Add mushrooms to the Magimix to chop.
  250 g chestnut mushrooms
• When the onion and garlic are nicely caramelised, deglaze the pan with the vinegar.
  2.5 ml red wine vinegar
• Add the cashews and mushrooms and continue to cook, to reduce down. You need the water inside the mushrooms to evaporate.
• Add the rest of the ingredients: thyme, rosemary, soy sauce, gravy browning.

  Mix and then add the cooked lentils.
  1 pinch dried thyme, 1 pinch dried rosemary, 15 ml light soy sauce, 5 ml gravy browning
• Taste and season the mix.

  Leave to cool. The mix needs to be properly cold.
  salt, ground black pepper

Fill the pastry

• Preheat the oven to 180℃ fan (200℃ conventional).
• Unroll the pastry, fill the middle and close up the edges.
  320 g puff pastry
• Turn over so the seam is at the bottom. Using a very sharp knife, create slits in the top of the puff pastry. Mix together the soya milk and olive oil. Brush the top of the puff pastry with mixture.
  10 ml soya milk, 10 ml olive oil
• Cook in the oven for 40-60 minutes - until golden; keep on with the cooking until it's properly brown and looks well cooked and crispy golden. I turned mine around halfway through because it was going a deeper colour on one end (in an oven hot spot).