Roasted vegetable Wellington recipe
 This is an impressive vegetarian main course with a hint of goats’ cheese and delicious cheesy pastry. Hard goats’ cheese can be cubed or grated, and is slightly milder than the soft version. 3 large onions, sliced into wedges 500g/1lb 2oz peeled butternut squash, cut into 2cm/¾in cubes (prepared weight)1 red pepper, deseeded and sliced into large pieces 2 tbsp olive oil 250g/9oz chestnut mushrooms, thickly sliced 2 garlic cloves, crushed115g/4oz vegetarian hard goats' cheese, cubed 1 free-range egg, beaten salt and freshly ground black pepper 3 large onions, sliced into wedges 500g/1lb 2oz peeled butternut squash, cut into 2cm/¾in cubes (prepared weight) 1 red pepper, deseeded and sliced into large pieces 2 tbsp olive oil 250g/9oz chestnut mushrooms, thickly sliced 2 garlic cloves, crushed 115g/4oz vegetarian hard goats' cheese, cubed 1 free-range egg, beaten salt and freshly ground black pepper flour, for dusting320g ready-made puff pastry1 free-range egg, beaten 115g/4oz vegetarian hard goats' cheese, grated flour, for dusting 320g ready-made puff pastry 1 free-range egg, beaten 115g/4oz vegetarian hard goats' cheese, grated Method Preheat the oven to 200C/180C Fan/Gas 6. Scatter the onions, squash and red pepper into a large roasting tin. Season with salt and freshly ground black pepper and drizzle over the oil, tossing to coat the vegetables. Drizzle with a little extra oil if needed. Roast for about 20–25 minutes. Add the mushrooms and garlic to the roasting tin, and stir to distribute the garlic. Return to the oven for about 10 minutes, until all the vegetables are tender. Set aside to cool. Tip the cold roasted vegetables into a large bowl. Add the goat’s cheese, egg and a little more salt and freshly ground black pepper. Lightly dust a work surface with flour, then roll out the pastry to a 30×35cm/12×14in rectangle. Brush the whole surface with some of the beaten egg. Place the cold ﬁlling in the centre of the pastry in a log shape about 12.5×23cm/5×9in. Fold in the sides to encase the ﬁlling and roll into a neat log shape. Turn the pastry over so the seal is underneath. Chill in the fridge for 1 hour. Turn the oven up to 220C/200C Fan/Gas 7 and place a large baking tray in the oven to heat.Place the Wellington on a piece of baking paper. Brush with the remaining beaten egg and sprinkle with the grated goat’s cheese. Slide carefully onto the hot baking sheet and cook for about 40 minutes until golden and crisp. Cut into thick slices and serve with dressed salad leaves. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Scatter the onions, squash and red pepper into a large roasting tin. Season with salt and freshly ground black pepper and drizzle over the oil, tossing to coat the vegetables. Drizzle with a little extra oil if needed. Roast for about 20–25 minutes. Scatter the onions, squash and red pepper into a large roasting tin. Season with salt and freshly ground black pepper and drizzle over the oil, tossing to coat the vegetables. Drizzle with a little extra oil if needed. Roast for about 20–25 minutes. Add the mushrooms and garlic to the roasting tin, and stir to distribute the garlic. Return to the oven for about 10 minutes, until all the vegetables are tender. Set aside to cool. Add the mushrooms and garlic to the roasting tin, and stir to distribute the garlic. Return to the oven for about 10 minutes, until all the vegetables are tender. Set aside to cool. Tip the cold roasted vegetables into a large bowl. Add the goat’s cheese, egg and a little more salt and freshly ground black pepper. Tip the cold roasted vegetables into a large bowl. Add the goat’s cheese, egg and a little more salt and freshly ground black pepper. Lightly dust a work surface with flour, then roll out the pastry to a 30×35cm/12×14in rectangle. Brush the whole surface with some of the beaten egg. Lightly dust a work surface with flour, then roll out the pastry to a 30×35cm/12×14in rectangle. Brush the whole surface with some of the beaten egg. Place the cold ﬁlling in the centre of the pastry in a log shape about 12.5×23cm/5×9in. Fold in the sides to encase the ﬁlling and roll into a neat log shape. Turn the pastry over so the seal is underneath. Chill in the fridge for 1 hour. Place the cold ﬁlling in the centre of the pastry in a log shape about 12.5×23cm/5×9in. Fold in the sides to encase the ﬁlling and roll into a neat log shape. Turn the pastry over so the seal is underneath. Chill in the fridge for 1 hour. Turn the oven up to 220C/200C Fan/Gas 7 and place a large baking tray in the oven to heat. Turn the oven up to 220C/200C Fan/Gas 7 and place a large baking tray in the oven to heat. Place the Wellington on a piece of baking paper. Brush with the remaining beaten egg and sprinkle with the grated goat’s cheese. Slide carefully onto the hot baking sheet and cook for about 40 minutes until golden and crisp. Place the Wellington on a piece of baking paper. Brush with the remaining beaten egg and sprinkle with the grated goat’s cheese. Slide carefully onto the hot baking sheet and cook for about 40 minutes until golden and crisp. Cut into thick slices and serve with dressed salad leaves. Cut into thick slices and serve with dressed salad leaves. Recipe tips The Wellington can be assembled up to 2 hours ahead and cooked to serve. It’s not suitable for freezing.