Cook Along - Week 7

Welcome to our Cook Along Creations page.

Here you will find all the ingredients to recreate a magical dish featured in the below video.

These dishes will change with the seasons, bringing quick, easy to cook & truly tasty dishes into your home.

Gone are the days of hunting down all the ingredients to cook along with all you have to do is go down the list and add the products into your basket and sit back while we deliver them.

Follow the video and enjoy cooking some tasty, quick food at home.

If you want to see any specific dishes featured just get in touch.

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
  • 1 large sweet potato and artichokes, cut into 2cm chunks
  • 1/2 tbsp of rapeseed oil

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
  • 1 tbsp of vegetable oil
  • 1 shallot, peeled and sliced
  • 1 pinch of salt
  • 1 pinch of pepper
  • Chesnuts
  • Mushrooms

Toast the bread until dark in a dry frying pan. Tear into small chunks and set aside
  • 2 slices of  bread

Bring a large pan of salted water to the boil. Add the kale into small pieces and cook for 1 minutes, then add the spinach and cook for another 10 seconds. Drain and set aside
  • 1 pinch of salt
  • 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
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