Camembert, Balsamic Onion and Mushroom Wellingtons

Halve, peel and thinly slice the red onions. Thinly slice the mushrooms, peel and grate the garlic (or use a garlic press). Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on the flour. Give your pan a shake to fluff up the potato. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Season the potatoes with salt, then roast on the top shelf of your oven until golden, 30-35 mins, turn halfway through.

Meanwhile, heat a drizzle of oil in a saucepan over medium heat, add the red onion and season with salt. Cook, stirring regularly until soft, 8-10 mins. Meanwhile, drizzle oil in a frying pan over high heat and add the mushrooms. Cook, stirring, until golden, 6-8 mins. Stir the garlic into the mushrooms, season with salt and pepper and cook until fragrant, 1-2 mins, then remove from the heat. TIP: Add a splash of oil to the pan if it's needed. Once the onions are soft, add half the balsamic vinegar and cook for a further minute until evaporated then remove from the heat.

Slice the camembert so you have roughly 2 long slices per person (see ingredients for amount you need). Cut the puff pastry sheet(s) in half widthways to make rectangles - you want half a sheet of pastry per person. Divide the balsamic onion onto the bottom half of each pastry rectangle. Top this with the mushrooms then add the slices of camembert. Dampen the pastry edges with some water then fold the top half of the pastry over the filling to enclose, gently press down the edges of the pasty with the back of a fork to seal the parcel on all 3 sides.

Use a sharp knife to gently score 3 diagonal lines on the top of the pastry lid. Carefully transfer the pastry parcels to a large baking tray (or two). Move the potatoes to the middle shelf of your oven and pop the wellingtons onto the top shelf of your oven to bake until the pastry is golden, 20-25 mins. Meanwhile, halve, peel and thinly slice the shallot. Wipe out the saucepan you used for the onions. Pop the pan on medium heat and add a drizzle of oil and the shallot. Fry until soft, 4-5 mins. Add the remaining balsamic vinegar and allow to evaporate, 1 minute. Add the red wine stock sachet, redcurrant jelly and water (see ingredients for amount), bring to a boil then lower the heat and simmer until glossy and slightly thickened, 3-4 mins. Once glossy, remove from the heat.