Roast Vegetable Wellington from Frozen

Served with Buttered Wilted Spinach & Medley of Buttered Peas, Broad Beans & Asparagus

Ingredients

• 1 x frozen vegetable Wellington
• Frozen spinach
• Frozen peas
• Frozen broad beans
• Frozen asparagus
• A knob of butter
• Sea salt, cracked black pepper to taste
• A pinch of ground nutmeg
• Frozen onions
• Chopped parsley

For the Buttered Wilted Spinach

• In a very hot pan wilt down Whole Leaf Spinach in melted butter, sea salt, cracked black pepper & pinch ground nutmeg
• leave to one side

For the Medley of Peas, Broad Beans & Asparagus

• Gently cook seperately the the Peas, Broad Beans & Asparagus in a pan of salted boiling water
• Refresh in iced water to retain the colour & keep bright & crisp
• When required, reheat in melted seasoned butter with a finely chopped shallot, & chopped parsley

To Assemble the Dish

• Place the Buttered Wilted Spinach in centre of serving plate
• Arrange the Roast Vegetable Wellington on top of the Spinach
• Scatter liberally the medley of Peas, Broasd Beans & Asparagus over & around the dish