Festive Mushroom Wellington

Pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press).

In a medium bowl, combine the parsley, cream cheese, hard Italian cheese and half the garlic. Season with salt and pepper. 

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

Spoon the cream cheese mixture down one side, leaving a 2cm border. Top with the cooled mushrooms. Drizzle over the fig jam.

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. TIP: Brush the top of the pastry with a little milk if you have some.

Bake on the middle shelf of your oven until golden, 20-25 mins. 

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

Meanwhile, trim the Brussels sprouts and halve through the root.

Give your frying pan a wipe clean and heat a drizzle of oil on medium heat.

When hot, add the sprouts to the pan and season with salt and pepper. Stir-fry until starting to brown, 3-4 mins. Stir in the remaining garlic and cook for 1 min. 

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. Stir in the butter (see pantry for amount). Remove the pan from the heat.

Combine the wild mushroom paste and water for the sauce (see pantry for amount) in a small saucepan.

Bring to the boil, stir and lower the heat so the sauce simmers gently. Cook for 1-2 mins. 

Stir in the creme fraiche until combined. Remove from the heat. 

When the potatoes are cooked, sprinkle over the truffle zest.