Drivers Mushroom Wellington with Caramelised Onion

Ingredients - For the Wellington

1 tbsp olive oil

4 Banana shallots, slices

2 Tablespoons of Drivers caramelised onion

1 tbsp chopped fresh thyme

1 garlic clove, finely chopped

1 bay leaf

6 Portobello mushrooms, chopped

1 handful shiitake mushrooms

1 handful chestnut mushrooms

50g/1¾oz baby spinach

500g/1lb 2oz puff pastry

plain flour, for dusting

2 free-range eggs, beaten

handful watercress, to garnish

Method

To make the Wellington, preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.


Heat the oil in a frying pan and caramelise the shallots for 30 minutes until golden. Add the balsamic vinegar, red wine vinegar, thyme, garlic and bay leaf and cook for another 10 minutes. Meanwhile, fry the mushrooms in a separate frying pan for 10 minutes and then mix together with the onions and the Drivers caramelised onion. Stir in the baby spinach leaves until wilted. Leave to cool.


Roll out the pastry on a lightly floured work surface into a rectangle 25x20cm. Place the mushroom mixture down the centre of the pastry and dot the feta over the top. Wrap and seal the pastry around the filling, using some egg to seal the edges. Glaze all over with the egg, transfer to the baking tray and bake for 20–30 minutes or until golden.


Cut the Wellington into slices and place on warmed plates. Garnish with watercress and serve immediately.


Drivers Spicy Vegan Calypso Cauli Wings

Ingredients:

• 1 head of cauliflower

• chickpea flour or regular all-purpose flour

• unsweetened plant-based milk (almond or soy)

• garlic powder

• paprika powder

• Drivers Spicy Calypso Chutney

• Panko breadcrumbs (omit for a gluten-free version)

• salt and pepper

• Full Fat Yoghurt (Omit for Vegan version)

Method:

1: Carefully cut the cauliflower into bite-sized florets

2: In a large bowl, combine the all-purpose flour, the plant-based

milk, the water, the garlic power, the paprika powder, the salt, and

the black pepper. Stir until well combined.

3: Dip the florets into the batter, so they’re completely coated.

4: Roll them in the panko breadcrumbs. Omit this step for a

gluten-free version. However, they’re way crispier with the panko

breadcrumb coating.

5: Line a baking sheet with parchment paper and lay the

cauliflower florets on the baking sheet. Don’t put them on top of each

other. Bake for 25 minutes at 350 °F.

6: Transfer the cooked cauliflower wings to a baking tray

7: Gently heat the Spicy Calypso Chutney with a little extra water

so that it’s ready to make a glaze.

8: Coat the Cauliflower in the sticky glaze and return to the over

for a further 15-20 minutes.

9: Serve immediately and sprinkle with the green onions and

serve with vegan yoghurt or a full fat Greek yoghurt. Enjoy!

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