Celeriac and Leek Wellington

Add 1 tbsp of oil (if you have butter even better!) to a large frying pan on medium heat, add the celeriac and ¼ tsp of salt and sauté for 8 mins. Add the leek and cumin mix and cook for a further 5 mins. Add the garlic, parsley and thyme and cook for a final minute, remove from the heat and allow to cool before making your Wellington. Tip: This prevents the pastry melting!

Meanwhile, slice the leaves of the spring greens into 2cm slices, (discarding any stalks you might have). Cut the top and bottom off the onion, then slice in half. Remove the skin and thinly slice into half moon shapes and set aside.

Now to make your Wellington! Cut your pastry sheet into two rectangles by slicing it in half lengthways. Put one half of pastry on a lined baking tray. Divide the cooled veggie mix evenly across the pastry. Then lay your other pastry half on top. Use your thumb and finger (or a fork!) to crimp the edges. Use a knife to pierce a hole (about 1cm wide) in the top, so steam can escape. Tip: For a really golden finish, brush on some olive oil or even better, some milk! Pop in the oven for 20 mins or until the pastry is nice and golden.

Add 1 tbsp of oil to your empty frying pan on high heat, add the red onion and fry for 3 mins. Add the spring green leaves, 2 tbsp of water and fry for a further 3 mins or until the leaves are wilted. Season with a pinch of salt and a good grind of pepper.