Vegetarian "wellingtons" by Chris

What's hiding in these pale parcels you may ask?*

A sweet, herby mixture of aubergine and puy lentils.

Adapted by Chris from Yotam Ottolenghi with the idea of creating a vegetarian wellington as an alternative to these.

Makes two main course sized parcels or four starter sized.

You will need:

2 medium aubergines

2 tbsp red wine vinegar

200g Puy lentils

3 carrots

2 celery sticks

1 bay leaf

3 thyme sprigs

1 onion

Olive oil

12 cherry tomatoes (halved)

1 tsp brown sugar

Chopped parsley

Puff pastry

Grill the aubergines and turn them frequently to prevent them burning. After about 45 minutes they should be ready.

Remove their skins, and scoop out flesh into a colander. Leave to drain, transfer to a bowl and mix in some of the red wine vinegar. Allow to cool.

Cook the Puy lentils with one of the carrots and one stick of celery, the onion and bay - keep in large chunks as these will be removed.

Cook for 20 mins or according to instructions then drain and remove onion, celery, carrot and bay. Mix through olive oil and vinegar.

Cut the remaining veg into 1cm cubes and mix with tomatoes, oil, sugar and salt.

Mix this cubed veg with the aubergines and lentils in a bowl, it should be moist but not too runny otherwise it will soak through the pastry.

Using puff pastry (homemade or bought) spoon the filling onto the pastry and make into parcels using an egg wash to seal and glaze.

Bake in the oven for 25 mins at 180c until the pasty pastry turns crisp and golden.

Serve with a crisp green salad and crème fraiche or a wedding style picnic should you feel the need.

*Sorry, I only managed a before shot.