Mushroom wellington with beer gravy
	Serves 6 This dish is a spin on the beef wellington. If you don't want to use the pecan pate from the starter section then use any vegetarian pate that you like. A mushroom pate would work very well with this dish.		rice and pea Mushroom wellington spaghetti and crostini red thai curry goats cheese tart tatin roast vegetable waffle

	For the wellington 500g frozen puff pastry 6 large flat mushrooms 1 large aubergine 2 courgettes 6 dessertspoons of pecan pate or other pate	Drizzle the mushrooms with a little olive oil and balsamic vinegar and roast for ten minutes in a hot oven. Saute the sliced courgettes and aubergines on both sides dipping them in olive oil not adding the oil to the pan. Roll the puff pastry out to about the thickness of a floppy disc and cut into about 14cm (6 inch) squares. Assemble the pate, mushroom, aubergine and courgette into small towers on each puff pastry square and fold in each corner to the centre. It's best to start with the pate and finish with the whole mushroom as the mushroom will act as a stable base. Turn the wellington over and form into a nice round shape. Brush with some beaten egg and bake at the top of a hot oven for about 20 minutes. Serve on the beer gravy.
	Beer gravy knob of butter glass of beer (of your choice) 750ml (1½ pints) brown stock Salt and pepper A little cornflour slaked in water	First make up a brown stock. Heat the butter in a pan and add the beer. Simmer it rapidly until most of the beer has evaporated. Add the brown stock and reduce again until you have about half the volume. Season to taste. If you don't have the light sauce consistency at this point add a little cornflour in water and whisk it in quickly to thicken it.
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