Food


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Hunker down for autumn with this tasty recipe from our fabulous chefs at Jimmy’s Farm & Wildlife Park.


Vegetable Sausage Rolls Ingredients


1 medium onion, fi nely diced 1 celery stick, fi nely diced 3 garlic coves, crushed 200g chestnut mushrooms, diced 1 pepper, fi nely chopped 1 carrot, grated 2 tbsp oregano 2 tbsp smoked paprika 400g red lentils, soaked 2 tbsp tomato puree 1 litre vegetable stock 100g breadcrumbs 150g mixed nuts 400g tinned chickpeas 300g puff pastry, ready rolled 1 egg


Method


Sweat onion, celery and garlic, then add pepper, carrot, mushrooms, oregano and smoked paprika and cook gently for 15 mins.


Add tomato paste and cook for further 5 mins.


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Meanwhile, cook red lentils with stock until soft, then drain.


Mix all the cooked vegetables with


lentils, breadcrumbs, mixed nuts and chickpeas (reserve chickpea liquid).


Whisk the chickpea liquid till stiff peak (same as egg white) and fold into rest of ingredients.


Place fi lling mix In middle of puff pastry, bring pastry together and use egg to stick, egg wash top and cook for 35mins at 180c.


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