Christmas Roast Wellington by Gaz Oakley

In a pan over low heat, sauté to sweat onion, leeks, garlic, and herbs with the seasoning and spices until soft.

Add the dried fruit & chestnuts and sauté for 3 mins.

De-glaze the pan with the cider, then add the vegetable stock and miso paste. Simmer for 2 mins. Let it cool.

In a bowl, add everything. Add to combine with wet ingredients. Knead the mixture for at least 10 mins. Let it rest for 10 mins.

Roll the dough into a ~4’’ diameter sausage shape.

Sprinkle the spice mix on your board and roll the dough over the spices to coat. Wrap in cheese cloth. Tie both ends.

Preheat the oven to 180°C.

In a deep baking tray, place the wrapped dough in it. Add cider and vegetable stock. Lightly squeeze orange and add the entire orange into tray as well. Add the rest of the ingredients and give it a little shake.

On the oven's bottom shelf

, bake for 2 hours, turning halfway.

In a saucepan, strain liquid through a sieve, pressing out the lovely juices to make gravy with. Simmer over low heat until thickened (10 mins). Add a touch of flour if it’s too thin.

Roll out your puff pastry into a tea towel sized rectangle around 3mm thick. To make a lattice, score strips ⅓ way in the pastry on both sides.

Brush the roast with cranberry and orange sauce.

Place roast into the center of the pastry & wrap. Brush with glaze when required. Bake until golden (15-20 minutes).

Carve and serve with the gravy.