Lorraine Pascale serves up a tasty vegetarian roast of mini chestnut and apple Wellingtons for the festive season on Saturday Kitchen.

Lorraine says: “These vegetarian pastries are very wholesome, but packed with flavour. Try them as a veggie option for Christmas dinner.”

The ingredients for the cranberry, cinnamon and apple sauce: 300g cranberries, 2 Granny Smith apples, peeled, cored and cut into small cubes, 175g pitted Medjool dates, finely chopped, 2 tsp ground cinnamon, 2 oranges, finely grated zest and juice only, 2 tbsp balsamic vinegar, sea salt and freshly ground black pepper, For the pastry: 225g plain or wholemeal spelt flour, plus extra for dusting, 75g unsalted butter, 1 free-range egg and pinch of salt.

For the mini Wellingtons: 1 tbsp of olive oil, 75g peeled butternut squash and/or sweet potato, cut into small cubes, 1 small onion, finely chopped, 1 sprig thyme, leaves picked, 1 garlic clove, finely chopped, 75g baby spinach, 300g tinned Puy or green lentils, drained, 75g cooked chestnuts, finely chopped (tinned is fine), 25g toasted pine nuts, 1 red/green small apple, peeled, cored and very finely chopped, large pinch freshly grated nutmeg, 1-2 tsp ground cinnamon, ½ tsp paprika (optional), 1 free-range egg, beaten and salad leaves, to serve.