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Method

1. Preheat the oven to 200C/180C Fan/Gas 6.

2. Scatter the onions, squash and red pepper into a large roasting tin. Season with salt and freshly ground black pepper and drizzle over the oil, tossing to coat the vegetables. Drizzle with a little extra oil if needed. Roast for about 20–25 minutes.

3. Add the mushrooms and garlic to the roasting tin, and stir to distribute the garlic. Return to the oven for about 10 minutes, until all the vegetables are tender. Set aside to cool.

4. Tip the cold roasted vegetables into a large bowl. Add the goat’s cheese, egg and a little more salt and freshly ground black pepper.

5. Lightly dust a work surface with flour, then roll out the pastry to a 30×35cm/12×14in rectangle. Brush the whole surface with some of the beaten egg.

6. Place the cold filling in the centre of the pastry in a log shape about 12.5×23cm/5×9in. Fold in the sides to encase the filling and roll into a neat log shape. Turn the pastry over so the seal is underneath. Chill in the fridge for 1 hour.

7. Turn the oven up to 220C/200C Fan/Gas 7 and place a large baking tray in the oven to heat.

8. Place the Wellington on a piece of baking paper. Brush with the remaining beaten egg and sprinkle with the grated goat’s cheese. Slide carefully onto the hot baking sheet and cook for about 40 minutes until golden and crisp.

9. Cut into thick slices and serve with dressed salad leaves.