Eating In

500g Spinach, washed
50g unsalted butter
1 tbsp olive oil
2 leeks, thinly sliced
6 sprig/s thyme, leaves only, chopped, plus a few to decorate
2 clove/s garlic, crushed
500g chestnut mushrooms, chopped
180g Whole Chestnuts, crumbled
150g Goat’s Cheese
Plain flour, for rolling
500g pack puff pastry block
1 Egg yolk
2 tsp milk
Bring a pan of water to the boil, and blanch the spinach for 1 minute. Drain, refresh under cold water, then squeeze out as much liquid as possible. Roughly chop and set aside.

Heat the butter and oil in a large saucepan and gently cook the leeks for 5 minutes, until softened and caramelised. Add the thyme and garlic and fry for 1 minute, then add the mushrooms and fry for 10 minutes more, until softened and any liquid has evaporated. Remove from the heat, stir in the chestnuts, tip into a large bowl and leave to cool.
Stir the goat’s cheese and spinach through the cooled mushroom mixture. Lay a large sheet of baking parchment on the work surface and tip the mixture into the middle. Mould into a rough log shape, then roll up tightly in parchment to make a 26cm-long cylinder. Chill until firm. Preheat the oven to 200°C, gas mark 6 and line a baking sheet with parchment. Dust the work surface with flour and roll the pastry into a 34x28cm rectangle. Lay the cylinder of filling on top and unwrap. Whisk together the egg yolk and milk, then brush along the edges of the pastry. Carefully roll the filling in the pastry, finishing with the join on the underside. Press the ends together and trim, then seal and crimp with your fingertips or a fork.
Cut any pastry trimmings into festive leaves and use to decorate the Wellington, using a little of the egg wash to stick them on. Place on the prepared baking sheet. Brush with the remaining egg wash, then use a sharp knife to make 2 holes in the top for the steam to escape. Bake for 30 minutes, or until the pastry is golden and crisp and the filling is piping hot. Leave to rest for 5 minutes, then serve, scattered with fresh thyme sprigs.

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