Exotic Mushroom Wellington

1. In a large pan over high heat, cook the mushrooms in the coconut oil until browned all over and season well with salt and pepper – about 6 minutes. 

2. Meanwhile, heat the olive oil in another large pan, add the spring onion and garlic and cook for 3 minutes, then add as much spinach to the pan as you can fit in.

3. Add 2 tbsp. water and pop a lid on. Let it steam for 4 minutes or until it is clearly cooked but still bright green. 

4. Repeat with the remaining spinach. 

5. Add the dill, parmesan, seed mix and salt and pepper to taste to the spinach. 

6. Make sure it’s well seasoned and leave to cool. 

7. Preheat the oven to 200 °C. 

8. Line a 30 cm oven tray with baking paper. 

9. Unroll the puff pastry on a lightly floured surface. 

10. Roll it a little longer and wider – but don’t thin it out too much.

11. Cut a 5 cm strip off the tail end of the pastry and keep for decorating. (If you don’t feel like the frills, don’t save a piece of dough.)