Packed full of seasonal texture and flavour the Roast veg, Chestnut, Pesto and Goats Cheese Wellington main course is a celebration of all things plant based. It can be made a day or two in advance and either cooked or reheated on the day and will add the vegetarian ‘wow’ factor to your Christmas table. It pairs beautifully with red cabbage and roast potatoes and it also makes a divine leftover lunch for St. Stephen’s Day as the flavours intensify. That is if there are any leftovers!
I think the unexpected flavours here are delicious. You will need to be brave when grilling the scallions as it is crucial to leave them under the grill for long enough for them to both tenderize and colour sufficiently. I like the green ends of some of the scallions to be cooked until quite charred. As this dish is being served as a starter in this meal, I have allowed just half an egg per serving. If you would like to serve this as a lunch or supper dish you could serve one egg per person and instead of the hard boiled egg suggested here, I sometimes served a soft poached and that too is very good.
