Christmas wreath

• Start by making the squash and red pepper filling. Preheat oven to 200C/fan 180C/gas 6. Slice the squash into half-moons 1cm thick and spread out in a large roasting tin. Add the oil, garlic in skins and sage leaves, and season. Roast for 20 minutes, then scatter the pepper onto the tray and roast for another 15 minutes, until the squash is tender and the garlic is soft. Squeeze the garlic out of their skins, chop the sage, and mix them gently through the squash and pepper.

• Meanwhile, prepare the leek filling. In a large saucepan, heat the oil and fry the onion on a gentle heat for 10 minutes until soft and translucent. Add the leek, garlic and thyme, and cook on a high heat for 10 minutes. Add the white wine and cook for another 10 minutes, until the wine has reduced and the mixture has dried out. Season to taste. Remove from the heat and allow to cool.

• Prepare the spinach and ricotta filling. In a large saucepan, heat the oil and add the cavolo nero. Stir-fry for 1 minute to wilt down slightly, then add the spinach and continue cook for a couple of minutes. Allow to cool, then squeeze dry. Mix in the ricotta, grated hard cheese, lemon zest and juice, nutmeg and seasoning to taste.

• Reduce the oven to 190C/fan 170C/gas 5 and start to assemble the Wellington. Dust the work surface with a little flour and roll out the pastry to a 40cm square, then trim the corners off to create a 40cm diameter circle. Keep the trimmed pieces for later.

• Place the pastry circle onto a large sheet of baking paper and slide it onto a large baking tray. Place an 18cm diameter plate in the middle of the pastry to use as a guide. Lay the leek filling into a ring shape around the edge of the plate, then place large spoons of the spinach and ricotta filling on top of the leek mixture, leaving space between each spoonful. In the spaces, place the roasted squash and red pepper filling. 

• Remove the plate and cut a cross, dividing the inner circle of pastry into four equal sections, then cut each section in half to create eight triangles. Be careful not to cut through the baking paper as you cut the pastry.

• Peel each triangle back over the filling. Then fold the outer edges of the pastry up over the filling; it should reach to about halfway, slightly overlapping the tips of the triangles, but leaving some of the filling visible around the inside of the wreath.  Pinch around the folded-up pastry edge, crimping the edges to make an attractive pattern.

• Use the reserved pastry offcuts to cut out 8 small stars and 16 small leaves. Decorate the top of the wreath, placing a star at the top of each triangle point and placing the leaves in pairs to look like little holly leaves. Brush the pastry with the beaten egg glaze or olive oil and bake for 40 minutes, or until the pastry is golden and puffed up. Serve with crispy roast potatoes, stir-fried sprouts and chestnuts, and veggie gravy.

Cook’s tips:

• The wreath can be fully assembled and frozen, then defrosted overnight in the fridge the day before baking. However, the quality of the vegetables will be fresher without a freezing process. All the fillings can be made up to a day or two in advance and stored in the fridge. The wreath can be fully assembled a day in advance and stored in the fridge overnight. Simply put the wreath in the oven on the day.

• If you have leftovers, slice and freeze individual portions. Defrost overnight in the fridge and reheat in the oven at 190C/fan 170C/gas 5 for 25 minutes. Eat straight away; do not keep after reheating.

• If the triangles and stars don’t stay in place, use a cocktail stick to secure them during the baking process, then remove before serving.