Cheesy Rosemary Mushroom Wellington

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the onion and mushrooms and stir-fry until softened, 5-6 mins. Season with salt and pepper.

Meanwhile, grate the cheese.

Once the veg has softened, stir in the garlic and dried rosemary. Cook, stirring, for 30 secs, then remove from the heat and allow to cool slightly.

Lay your pastry sheet (see ingredients for amount) on a large baking tray with its baking paper beneath.

Once the mushroom filling has cooled, spoon it down one side, leaving a 2cm border. Top with the cheese.

Fold the pastry over the filling to enclose it, gently pressing down the edges with the back of a fork to seal the 3 open sides. Poke 3 holes along the top with a sharp knife.

Pop the carrots on the same tray as the Wellington. Drizzle the carrots with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if needed.

Bake on the top shelf of your oven until golden, 15-20 mins. 

When the Wellington is cooked, allow to rest for a few mins.

When the Wellington has a few mins left, pop the (now empty) frying pan back on medium-high heat (no oil).

Pour in the water for the sauce (see pantry for amount) and bring to a boil, then stir in the wild mushroom paste.

Reduce the heat to a simmer and keep stirring until combined and slightly thickened, 1-2 mins.

Stir in the creme fraiche until piping hot, then taste and season with salt and plenty of pepper. Add a splash of water if it's a little too thick.