This is AMAZING
Veggietarian Main Course
Preheat the oven to 180°C
Dice the sweet potato to a large tray along with the artichoke with a good splash of rapeseed oil place in a hot oven and roast until soft
Meanwhile, place a frying pan add sage butter. Once hot, add the shallots, garlic and cook until soft - Now add the chestnuts/mushrooms and cook until soft - Cool
Toast the bread until dark in a dry frying pan. Tear into small chunks and set aside.
Bring a large pan of salted water to a boil.
Add the kale into small pieces and cook for 1 minute then add the spinach and cook for another 10 seconds.
Drain and set aside
Add 200g of green kale & 200g of baby spinach In a bowl, mix the kale, spinach, bread & sweet potato mix together.
Now assemble your Wellington.
Roll out the puff pastry on a sheet of baking parchment until rectangle, then spread the mushroom mixture on top.
Spoon the sweet potato mix in a thick line down the middle of the pastry, leaving a gap at either side so you can join up the edges of the Wellington
Hold one side of the pastry and lift it, with the pastry, towards the centre of the Wellington so the filling is half covered.
Repeat with the other side of pastry.
The pastry should overlap in the middle - Beat the egg yolk and brush it over the pastry to seal the join Fold up the ends so the filling doesn't leak out, then carefully roll the Wellington onto a baking sheet, with the seal underneath.
Brush all over with the remainder of the egg mix Bake for 35 minutes until puffed up, golden brown and hot through the middle