Mushroom, Chestnut & Cranberry Wellington for One
A single portion of British cooking, ready in 60 minutes with 20 minutes of prep. Vegetarian, and written for one, so there is nothing to halve.
About 1080 kcal and 28 g protein a serving (108 g carbs, 59 g fat). Worked out from the ingredients, so a guide only.
Method
- 1
Heat the oven to 200°C (180°C fan). Heat the oil in a frying pan and fry the onion over a medium heat for 5 minutes until soft. Add the mushrooms and garlic, turn up the heat and fry for 8–10 minutes until all their liquid has cooked off and they are dark and dry.
- 2
Take the pan off the heat and stir in the chestnuts, thyme, breadcrumbs and plenty of seasoning. Leave to cool for 10 minutes.
- 3
Lay the pastry on a lined baking tray. Spread the cranberry sauce down the middle, pile the mushroom mixture on top and press it into a log. Brush the edges with egg, fold the pastry over and press to seal, then turn it seam-side down. Brush with more egg and score the top.
- 4
Bake for 25–30 minutes until puffed and deep golden.
- 5
When the Wellington has 10 minutes to go, boil the sprouts for 4–5 minutes, drain and toss with the butter and some pepper. Slice the Wellington and serve with the sprouts.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/mushroom-chestnut-and-cranberry-wellington-for-one/
