Need some inspiration for a meatfree Christmas centrepiece? Join author and presenter John Whaite as he makes a butternut squash vegan wellington.

Crispy puff pastry surrounds a seasonal veg, pecan and couscous filling. Serve with a sweet and vibrant pomegranate relish for a pop of colour and sweetness.

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Ingredients:
500g butternut squash, deseeded, peeled and cut into 2cm cubes
1 tbsp extra virgin olive oil
500g block puff pastry
Plain flour, for dusting
3 tbsp coconut oil, melted, to glaze
Pinch ground turmeric

For the couscous filling
100g couscous
75g pecans
1 tbsp extra virgin olive oil
2 leeks, finely sliced
250g chestnut mushrooms, finely sliced
2 cloves garlic, crushed or finely chopped
1 tbsp finely chopped rosemary leaves
1 tbsp finely chopped sage leaves
¼ tsp ground or freshlygrated nutmeg
150ml vegetable stock, plus an extra 4 tbsp
1 tbsp Marsala wine, optional
White pepper, to season

For the pomegranate relish
90g pomegranate seeds (from 110g pack)
1 small red onion, finely chopped
1 tbsp sherry vinegar
2 tbsp extra virgin olive oil
Pinch caster sugar

To view the full recipe | https://bit.ly/3bswVbE
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