Beetroot & squash Wellingtons with kale pesto

• Produce

  • 250 g Beetroot, raw
  • 1/2 Butternut squash
  • 4 Garlic cloves, fat
  • 1/2 Lemon
  • 1 tbsp Picked thyme, leaves
  • 250 g Pouch ready-to-eat puy lentils
  • 1 Red onion

• Refrigerated

  • 2 tbsp Almond milk

• Baking & Spices

  • 1 tbsp Sumac

• Oils & Vinegars

  • 6 tbsp Olive oil olive oil ol-iv oyl probably the most widely-used oil in cooking

• Nuts & Seeds

  • 1 180g pack Chestnuts, whole cooked

• Other

  • 2 X 320g packs ready-rolled puff pastry suitable for vegans (we used jus-rol

Found on bbcgoodfood.com