Christmas veggie Wellington recipe
 A show-stopping alternative to beef Wellington, this vegetarian recipe will have everyone asking for another slice. 60g/2oz basmati rice, cooked according to the packet instructionspinch turmeric1 lemon, zest only1 onion, finely chopped600g/1lb 5oz brown cap mushrooms, sliced50g/2oz butter, melted1 tbsp chopped fresh parsley 1 tbsp chopped fresh tarragon1 tbsp dried cranberries2 free-range eggs, hard-boiled, chopped salt and freshly ground black pepper 60g/2oz basmati rice, cooked according to the packet instructions pinch turmeric 1 lemon, zest only 1 onion, finely chopped 600g/1lb 5oz brown cap mushrooms, sliced 50g/2oz butter, melted 1 tbsp chopped fresh parsley 1 tbsp chopped fresh tarragon 1 tbsp dried cranberries 2 free-range eggs, hard-boiled, chopped salt and freshly ground black pepper 250g/9oz ready-rolled puff pastry1 free-range egg, beaten1 tsp sesame seedsvegetarian gravy, to serve 250g/9oz ready-rolled puff pastry 1 free-range egg, beaten 1 tsp sesame seeds vegetarian gravy, to serve Method Preheat the oven to 200C/400F/Gas 6.Combine the cooked rice, turmeric and lemon zest and set aside, covered, in the refrigerator.Heat the butter in a frying pan over a medium heat, add the onion and mushroom and fry for 3-4 minutes, or until softened. Set aside to cool.Stir in the cooked rice, herbs, cranberries and hard-boiled eggs until well combined. Season, to taste, with salt and freshly ground black pepper.For the pastry, cut a 40cm x 20cm/15in x 8in rectangle from the puff pastry. Spoon the rice mixture down the centre of the pastry. Bring the sides of the pastry together and seal. Brush all over with beaten egg and chill for 30 minutes.Sprinkle the pastry parcel with sesame seeds and bake in the oven for 30 minutes, or until crisp and golden-brown.To serve, place one slice of the Wellington onto each of six serving plates. Pour over vegetarian gravy. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Combine the cooked rice, turmeric and lemon zest and set aside, covered, in the refrigerator. Combine the cooked rice, turmeric and lemon zest and set aside, covered, in the refrigerator. Heat the butter in a frying pan over a medium heat, add the onion and mushroom and fry for 3-4 minutes, or until softened. Set aside to cool. Heat the butter in a frying pan over a medium heat, add the onion and mushroom and fry for 3-4 minutes, or until softened. Set aside to cool. Stir in the cooked rice, herbs, cranberries and hard-boiled eggs until well combined. Season, to taste, with salt and freshly ground black pepper. Stir in the cooked rice, herbs, cranberries and hard-boiled eggs until well combined. Season, to taste, with salt and freshly ground black pepper. For the pastry, cut a 40cm x 20cm/15in x 8in rectangle from the puff pastry. For the pastry, cut a 40cm x 20cm/15in x 8in rectangle from the puff pastry. Spoon the rice mixture down the centre of the pastry. Bring the sides of the pastry together and seal. Brush all over with beaten egg and chill for 30 minutes. Spoon the rice mixture down the centre of the pastry. Bring the sides of the pastry together and seal. Brush all over with beaten egg and chill for 30 minutes. Sprinkle the pastry parcel with sesame seeds and bake in the oven for 30 minutes, or until crisp and golden-brown. Sprinkle the pastry parcel with sesame seeds and bake in the oven for 30 minutes, or until crisp and golden-brown. To serve, place one slice of the Wellington onto each of six serving plates. Pour over vegetarian gravy. To serve, place one slice of the Wellington onto each of six serving plates. Pour over vegetarian gravy.