Goat’s Cheese, Balsamic Onion and Mushroom Wellingtons

Add the garlic and half the thyme to 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 really soft, add the balsamic vinegar and cook for a further minute until evaporated then remove from the heat. Break the goat’s cheese into chunks. Trim and halve the Chantenay carrots lengthways.

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 crumbled goats cheese. 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) and pop onto the middle shelf of your oven to bake until the pastry is golden, 30-35 mins. Pop the carrots onto a roasting tray with a drizzle of oil, honey, the remaining thyme and a pinch of salt and pepper. Mix well until evenly coated and pop into the oven underneath the wellingtons to roast until tender, 30 mins.

Put the saucepan used for the onions over medium heat, add the wild mushroom sauce paste and stir in the water (see ingredients for amount), bring to a boil then lower the heat and simmer until glossy, 3-4 mins.Once glossy, remove from the heat. About 15 minutes before the carrots are done, pop the broccoli on the roasting tray next to them with a drizzle of oil and season with salt and pepper. Return to the oven for the remaining 12-15 mins of the cooking time.