Christmas Pastry Wreath

Heat 2 tablespoons of oil in a large frying pan and gently fry the mushrooms over a medium/high heat for 4–5 minutes, or until lightly browned, set aside.

Add the remaining tablespoon of oil and reduce the heat. Gently fry the onion and squash for 5 minutes, or until the onion is lightly browned and the squash is tender, stir regularly.

Add the kale, pour in the stock and bring to a simmer. Simmer for 3 minutes, or until it has reduced to virtually nothing, stir regularly.

Stir in the cranberries and gently heat for 2 minutes. Remove from the heat and add the chestnuts, walnuts and reserved mushrooms, stir well. Add the chilli flakes and season with salt and pepper. Leave to cool for 45–60 minutes.

Meanwhile, on a well-floured surface, roll the pastry out into a 60 x 20cm rectangle. Leaving a 1cm border, spoon the squash & chestnut mixture along the length of the pastry, leaving a 2cm gap at both short ends. Fold in the two short ends to stop any of the filling coming out, then roll the pastry away from you to enclose the filling and create a long sausage shape.

Join the two ends together to create a wreath shape and stick together with a little egg wash. Transfer the wreath to a baking tray lined with baking parchment and allow to chill in the fridge for 20 mins.

Heat oven to 200°C/180°C fan/gas mark 6. Using a sharp knife, cut slashes across the top of the wreath. Brush the egg wash all over the wreath. Bake for 35-45 mins or until golden brown. Leave to cool for 5 mins, then transfer to a board and serve with vegetarian gravy and festive side, enjoy!