Fable Wellington by Heston Blumenthal

fablefood.co

Ginsdale

subheading: Wellington:

15g unsalted plant-based butter

150g shallots, peeled and finely sliced

2 cloves garlic, peeled and finely chopped

350g portobello mushrooms, finely chopped

250g Fable

150g double cream (sub vegan if preferred)

2 tbsp dijon mustard

20g fresh tarragon leaves

Salt and freshly ground black pepper

Juice of half a lemon

Reserved spinach cakes (recipe below)

1 sheet/320g store-bought puff pastry

1 whole egg, whisked or olive oil

subheading: Spinach pancakes:

25g unsalted plant-based butter, plus additional to cook pancakes

250g baby spinach

70g plain flour

160g milk of choice

40g buttermilk (sub vegan if preferred)

1 whole egg or egg substitute

Generous pinch of salt

Directions at fablefood.co

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