John Torode and Lisa Faulkner served up a tasty mushroom and butternut squash Wellington with stuffing and fresh Horseradish cream for Christmas on John and Lisa’s Weekend Kitchen.

The ingredients are: 2 tbsp olive oil, ½ butternut squash, peeled and halved lengthways, 60g butter, 3 small leeks, sliced into large rounds, 100g vacuum pack chestnuts, chopped , I pack of stuffing mix, 800g ready-made puff pastry , 1 egg, beaten and 6 Portobello mushrooms.

For the fresh Horseradish cream: 1-2 tbsp of grated fresh horseradish root – depending on how hot you like it, ½ lemon, juiced and Small pot of Creme Fraiche approx 200g.

Vegetable gravy, to serve.

See recipes by Lisa in her book titled: The Way I Cook… available from Amazon now.