Cheesy Mushroom, Squash & Hazelnut Wellington

Peel and grate the garlic (or use a garlic press). Roughly chop the hazelnuts and pecans. Roughly chop the chives. Put the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer, cut-side down. Roast on the middle shelf for 20 mins. Meanwhile, heat a drizzle of oil in a large frying pan on high heat. When hot, add the mushrooms and season. Cook, stirring occasionally, until golden, 5-7 mins. TIP: Add a splash more oil if needed. Meanwhile, grate the Cheddar.

Once the mushrooms have browned, reduce the heat to medium. Stir in the garlic, miso paste and onion marmalade and cook for 1 min. Remove from the heat then pop into a large bowl with the nuts, both cheeses and the cooked butternut. Stir to combine. Lay your pastry sheet on a large baking tray with its baking paper beneath and spoon the mushroom filling down one long side, leaving a 2cm border. Fold the pastry over the filling to enclose it, gently pressing down the edges with the back of a fork to seal all 3 sides. Poke 3 holes along the top with a sharp knife. TIP: Brush the pastry with a little milk if you have some. Bake the wellington on the top shelf of your oven until golden, 15-20 mins.

When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half. Drizzle the smashed potatoes with more oil, then return to the middle shelf until crispy and golden, 10-15 mins. Meanwhile, trim the Brussels sprouts and halve them through the root. Wash out your frying pan and pop on medium heat with a drizzle of oil.

When hot, add the Brussels sprouts to the pan and season with salt and pepper. Stir-fry until starting to brown, 3-4 mins. Then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the sprouts are tender, 4-5 mins. Transfer to a bowl and cover to keep warm. Return the pan to medium heat and pour in the water for the sauce (see ingredients for amount) and vegetable stock paste. Bring to the boil and allow to reduce until thickened, 2-3 mins. Stir in the creme fraiche and half the chives, then take off the heat. Season with pepper.