Feta, chestnut & squash Wellington

Preheat the oven to 180ºC, gas mark 4. Cut the neck of the butternut squash away from the rounded seed-filled end, keeping the neck as long as possible. Peel both, rub the neck piece with 1 tbsp oil, 1 tsp paprika and a pinch of salt and pepper, then lay on a roasting tray lined with baking parchment. Bake for 1 hour-1 hour 15 minutes, depending on the thickness of the squash, or until a cocktail stick or skewer goes in with little resistance. Remove and leave to cool.

Meanwhile, pulse the mushrooms in a food processor or chop by hand into small pieces, being careful not to blitz them to a mush. Scoop out the seeds from the remaining squash (don’t waste them – toast with some oil while the butternut squash is cooking for a lovely snack) and grate the flesh.

In a large frying pan, heat 2 tbsp oil and the butter over a medium heat, then add the mushrooms. Add the salt, thyme, sage, cinnamon, cloves, chestnuts, garlic and remaining paprika, then stir to mix. Fry for 10 minutes, adding a little extra oil if needed.

Add the grated butternut squash, stir, cook for a couple of minutes, then add the cider. Cook, stirring regularly, until the cider evaporates and the mix is as dry as possible, for about 20 minutes. Remove the pan from the heat, discard the thyme stalks and if possible, the cloves, then leave to cool completely before adding the feta. Chill for at least 1 hour.

Blanch the spinach leaves in boiling water for 20 seconds, then chill in a bowl of ice-cold water. Drain well, then spread the individual leaves out flat on a clean tea towel to dry.

Cut 60cm length clingfilm and lay flat on the work surface with one of the short edges closest to you. Carefully lay the spinach leaves across the clingfilm, overlapping each one so there are no holes, and layering up if necessary. Spread the mushroom layer on top, making it 11/2-2cm deep and leaving a 2cm gap at each side and a 3cm gap at the bottom – it needs to be 3cm wider than the length of the butternut squash and be able to roll around the butternut squash and mushroom mixture, with some excess to form a seal.

Carefully place the butternut squash at the top of the spinach-mushroom layer and, using the clingfilm to help, roll the vegetable layer around the butternut squash. Be firm enough so the mushrooms form a tight layer with the squash, without pressing so hard that you squeeze them out of the ends.

Bring the spare 3cm spinach edge at the base over the other end to form a seal around the squash, then fold in the ends and twist the clingfilm like a Christmas cracker, as tightly as possible. Chill for 30 minutes.

Unroll both pastry sheets and place one on a piece of baking parchment. Get a baking tray ready. Working with a pastry sheet lengthways before you, brush a line of beaten egg on the narrow edge nearest to you. Unwrap the butternut squash and place widthways at the top of the pastry, in the centre.

Carefully roll the butternut squash in the pastry towards you until you can seal it – if you run out of pastry, cut a length from the second sheet to close the gap. Depending on the shape of your squash, this might be as much as half of the second sheet.

Fold the ends up, squeezing the pastry together to avoid any leaks. If the sides won’t meet, cut circles in the second pastry sheet using an egg cup or similar, brush one side with egg wash, and stick on firmly to seal shut.

If you have a lattice cutter, use to cut the second piece of pastry. If not, cut 1cm strips from the pastry sheet. Brush the Wellington with the beaten egg, and carefully place the lattice (or strips in a cross-cross or checked pattern) over it. Cover and chill. Preheat the oven to 180ºC, gas mark 4.

Give it a final egg wash, then bake for 50 minutes until golden. Remove from the oven, leave to rest for 10 minutes and slice using a serrated bread knife. Serve with lashings of vegetarian gravy.