What The Cluck Christmas Wellington

For crepes- ​To make batter- mix gram flour & half the water from the tinned chickpeas with tarragon, salt & pepper.​

To cook- ladle enough crepe mixture into oiled frying pan to cover the base and cook till golden, flipping to cook the other side. Repeat till you have no batter left.​

For filling-​ In a large pan- Fry onions, garlic and rosemary with a tbsp of rapeseed oil till soft. ​ Blitz mushrooms in food processor to dice and add to pan with a vegetable stock cube. ​ Cook out for 5 minutes till the stock cube is incorporated and the mixture has a deep rich colour.​ In food processer blend the 300g of drained chickpeas and fold into the mushroom mixture. ​ Fold through 'What the Cluck Chicken Chunks', cranberries, orange zest and kale.​

To assemble - Roll out puff pastry into a large rectangle and cover with a layer of the crepes.​ Place the filling in large sausage shape down the centre of the pastry and crepes. ​ Fold over the edges of pastry and crepes to form the classic wellington.​

Place on cooking tray lined with baking parchment. Brush pastry with wash consisting of some chickpea water 1 tsp English mustard and 1tsp agave syrup. Lightly score pastry with small knife. Leave to chill for 30 minutes.​

To Cook- ​ Bake in fan assisted oven at 170c for 45 minutes till pastry is golden and filling is piping hot. Remove and rest for 5 minutes before carving into portions. Great as part of a feast this time of year.