This make the most wonderful celebration dinner and the red currant jus is phenomenal and so worth the effort!

An image of Christmas mushroom and pumpkin Wellington with a red currant Jus

Chrstmas mushroom and pumpkin Wellington with red currant jus

This is such a beautiful centre-piece dish – Arnie, our wonderful head chef served this for our Christmas supper club feast this year in the restaurant and it was such a hit we had to shoot a video on it, even Steve’s kids adored this. The red currant jus might sound fancy but it’s so worth making as it adds a lovely sweet acidity to complement the pastry so well. Serve this with roasted veg, brussel sprouts and some potatoes for an amazing meal.

Takes 1 hour

Serves 6


  • 200 g almonds
  • 2 tbsp tamari
  • 2 tbsp maple syrup
  • 1 leek or 3 small leeks/ 1 red onion
  • 2 cloves garlic
  • 200 g mushrooms ideally oyster
  • 200 g pumpkin/ squash
  • 200 g cooked chestnuts
  • 150 g cooked couscous or quinoa or grain of choice buy a pack of precooked grain to save time (approx 75g of couscous dried gives 150g when cooked)
  • 3 tbsp tamari
  • 10 sprigs of fresh thyme
  • 10 medium leaves of fresh sage
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 sheets of puff pastry 2x320g
  • 2 tbsp of oat milk or plant milk of choice
  • Red currant jus
  • 100 g of fresh Red currants
  • 4 tbsp of maple syrup
  • 200 g of red wine
  • 1 tbsp balsamic vinegar
  • 500 ml veg stock


  • Preheat the oven to 200 degrees c
  • Roughly chop the almonds or pulse in the food processor or put in a zip lock bag and bash with the bottom of a mug until coarse and put on a baking tray and coat with 2 tbsp of tamari and 2 tbsp of maple syrup, roast in the preheated oven for 10 mins.
  • Slice the leek and give the green part a good wash as often sediment hides here, (if using onions peel and finely dice them) and peel and dice the garlic. Roughly slice the mushrooms, remove the sage leaves and thyme leaves from their stalks, finely chop the sage leaves and set aside.
  • Grate the flesh of the pumpkin or squash (discard the skin or keep for a stock)
  • Roughly chop the cooked chestnuts
  • Place a large non-stick pan on high heat. Once warm add 1 tbsp of oil and add the chopped leek and fry for 3-4 mins stirring occasionally, add the garlic and mushrooms and grated squash/pumpkin and pinch of salt- cook for 7-10 mins stirring regularly.
  • Add the cooked chestnuts and tamari, the thyme and sage leaves, and salt and black pepper and cook for a further 3-4 mins. Remove from the heat and add the cooked couscous and almonds and mix through. Make sure to taste and adjust the season to your liking.
  • To roll the wellington:
  • Roll out one of the sheets of puff pastry, keeping it on the parchment paper and carefully add half the filling into the centre of the pastry lengthwise,leaving ⅓ at either side empty and leaving approx 3-4 cm at either end to wrap. Using either your clean hands or 2 spoons compact the filling so that it is firm and holds its shape firmly. This is very important so that once the wellington is cooked it holds its shape. Wash your hands and fold the pastry over on one side and fold the other side over ensuring to cut off any excess pastry so that it cooks fully. Imagine you are wrapping a present however you have to be careful as the more you handle the pastry the softer and harder to work with it gets. Once the wellington is wrapped, carefully roll it over so that the seam is at the bottom. Lift the parchment paper with the wellington and place on a baking tray. You can cut decorations with any leftover pastry cuts. Gently score the pastry in a criss cross pattern and place any pastry decorations on top. Brush with some oat milk or plant milk of choice to help it golden in the oven.
  • Baking in the oven for 30-45 mins until nicely golden all over.
  • While the wellington is in the oven let’s make the red currant jus.
  • Put a medium saucepan on high heat and add in all the ingredients, bring to a boil and using a whisk try to break down the red currants so they release their pectin which will help thicken the sauce as it reduces. Leave to reduce until it reaches a thick sauce and reduces by about ⅔’s. This should take about 20 mins – you can simply stir it occasionally.
  • NOTE: if you can’t find fresh red currants, simply leave out the red currants and the maple syrup and replace with 2 tbsp of red currant jelly and repeat the process.
  • Remove the wellington from the oven when it is golden brown. Easiest way to slice is to use a serrated knife. Each willington should give 6 slices. Serve with the red currant jus, and some roasted potatoes, brussel sprouts and cranberry sauce – enjoy!


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