Veggie Wellington Feast

All the delicious recipes you need for a Veggie Wellington Feast this Christmas!


Cooking instructions for veggie wellington for 2

Pre heat the oven to 180 degrees Celsius/Gas mark 4.

Heat up an oven tray inside the oven at the same time.

Place wellington into the oven on the heated tray and cook for 15mins, then turn the oven down to 170 degrees Celsius/Gas mark 3 and cook for a further 20-25mins or until core temperature reaches 65 degrees Celsius.

Take out of the oven and allow to rest for 5mins.

Carve and enjoy!

(Cooking times may vary depending on your oven)


Mashed Potatoes 

750 gr potatoes 

75 gr pouring cream 

75 gr butter

Salt & pepper 



Clean the potatoes. Put them in a saucepan and cover with cold water, add a teaspoon of salt and cook for at least 30 minutes. Check if the potatoes are cooked, peel them. 

Now, you can mash with a fork or a ricer. 

Heat the cream in the saucepan. Once warm, pour on the mashed potatoes and mix. Add 75 gr of butter cut in small pieces, season with salt and pepper and mix well! 


Cavolo Nero 

500gr Cavolo Nero 

Olive oil

Salt & pepper 



Clean the Colo Nero, remove the stalks, slice the leaves into strips about 1cm wide. 

Blanch them in a saucepan of boiling water for 2/3 minutes. Drain.  

Heat olive oil in a frying pan, add the Cavolo, season with salt and pepper and cook for 5/6 minutes on high heat, toss frequently, they are ready when they are tender. 

You can sprinkle with lemon juice if you want to! 


Honey Roasted Carrots 

500gr Carrots 

Olive oil


Salt & pepper 



Preheat the oven to 200C. Peel the carrots and cut them in half lengthwise. 

Place on a baking tray and brush with olive oil. Season with salt & pepper. 

Roast for 25 minutes (until tender and lightly browned). Take the carrots out of the oven and drizzle with honey. You can add some herbs if you want. Put back in the oven for 10 minutes. 


Rhubarb Crumble 

400 gr Rhubarb 

1 Vanilla pod 

75 + 50 gr golden caster sugar 

100gr cold unsalted butter 

150gr flour 



Preheat the oven to 200C. 


Prepare the mixture: 

Grease an ovenproof dish with butter.

Chop the rhubarb into small pieces (2/3 cm). 

Halve the vanilla pod lengthways and scrape out the seeds. 

Mix the rhubarb and the vanilla seeds, add 75gr of golden caster sugar. 

Add the mixture in the greased ovenproof dish. 


Prepare the crumble:

Cut the butter in small pieces in a large mixing bowl. Rub the flour and butter with your fingertips, until you get a crumbly mixture. Add the rest of the sugar and a pinch of salt, incorporate to the mixture with your fingertips.


Add the crumble on the rhubarb and bake for 30/40 minutes, until golden. 

Serve with the pouring cream!