Recipes
From tried and tested classic bakes to healthy dishes the whole family can enjoy, find inspiration for your next meal.
Try our quick and easy wild mushroom and thyme vegan puff pastry rolls. This is a simple and delicious way to introduce more vegan recipes into your diet.
If you don't have a food processor, you can chop the ingredients on a chopping board with a sharp knife. The wild mushroom mixture might seem a little wet, however the polenta will soak this all up when it cooks.
Place the wild mushrooms in a food processor and blitz until very finely chopped. Remove and place into the bowl with the onion and garlic.
Place the drained chickpeas in the food processor and blitz until roughly chopped but some texture remains. Add to the bowl with the wild mushrooms, onion and garlic.
Add the polenta, salt and pepper and mix thoroughly. Add the thyme to the mixure and combine.
Place half of the filling in a strip along one side of the cut half, keeping the mixure as even as possible all the way along.
Fold the other side of the pastry over the filling and wet the edge with a little water. Press down to seal.
Repeat steps 6 and 7 with the other half of the puff pastry.
Cut into 6 even rolls, place onto your lined tray and score the tops with a knife. Brush the tops with the chickpea water.
Place in the oven at 170°C (150°C fan/gas mark 4) for 30–35 minutes until golden and risen.
From tried and tested classic bakes to healthy dishes the whole family can enjoy, find inspiration for your next meal.
The recipes on our website might differ from those served at the places in our care as they’re adapted for you to make at home.
Discover some of the best cafés, restaurants and tea-rooms at the places in our care across England, Wales and Northern Ireland. Find a place to eat near you, as well as special deals and allergen information.
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