Sloe gin-marinated beetroot Wellington with carrot crisps
- 200ml Gordon’s Sloe Gin (or cranberry juice)
- 1tbsp red wine vinegar
- 2 bay leaves
- ½tsp black peppercorns
- 1 sprig rosemary, plus 1tbsp chopped rosemary leaves for the veg filling
- 2 x 300g packs Asda British Cooked Beetroot
- 1tbsp unsalted butter
- 500g pack Asda frozen Carrot & Swede Mash
- 1tbsp chopped flat-leaf parsley, plus extra to serve
- 375g pack Asda Ready Rolled Puff Pastry
- 1 medium egg, beaten
- 1tbsp Dijon mustard
- 1tsp fennel seeds
- 2 medium carrots, peeled
- 1tbsp rapeseed oil
- 1tbsp maple syrup
For the beetroot, put the sloe gin (or cranberry juice, if using), red wine vinegar, bay leaves, peppercorns and sprig of rosemary with 100ml water in a small pan. Bring to a simmer.
Take off the heat and add the beetroot. Cover, set aside and leave to marinate for at least 2 hrs, turning regularly if not covered by the liquid.
For the Wellington, melt the butter inalarge nonstick frying pan. Add the frozen carrot and swede mash and the chopped rosemary; season with black pepper. Cook over a low heat, stirring, for 8-10 mins until thawed and quite dry. Stir in the chopped parsley and leave to cool.
Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper.
Unroll the pastry with the longer edge facing towards you, and brush with beaten egg, leaving a 2cm border all around the edge. Spread the mustard over the egg and top with the mash, leaving the border uncovered.
Remove the beetroot from its liquid and pat dry with kitchen paper. Arrange in a horizontal row in the centre of the mash filling. Using the paper from the pastry, lift one of the long sides over to cover the beetroot. Fold the other side over and use a fork to seal the pastry. Fold the short ends over, tucking the corners in.
Use the paper to help flip the Wellington onto the tray, seam-side down. Score across the pastry lightly, then glaze with the egg. Sprinkle with ½tsp fennel seeds and a grind of black pepper. Bake for 30-35 mins until golden.
Meanwhile, for the carrot crisps, spiralize the carrots or shave usingaveg peeler. Toss with the oil, maple syrup and the other ½tsp fennel seeds. Season with pepper and spread out on a tray lined with baking paper. Bake for 15-20 mins until starting to crisp. Leave on the tray to cool and crisp up.
Leave the cooked Wellington to cool for 10 mins, then top with the carrot curls and extra parsley to serve.