Portobello Wellington

Method

1. Heat half the oil in a nonstick frying pan and cook the onion for 8 mins, until soft
2. Add two-thirds of the garlic, plus the thyme, then fry for 2 mins
3. Stir in the rice, add the stock, cover and bring to the boil
4. Reduce the heat and simmer for 10 mins
5. Stir in the lemon zest, juice and parsley, cover the pan, then set aside, off the heat, for 10 mins
6. Meanwhile, heat the remaining oil over a high heat and cook the mushrooms for 5 mins, until golden
7. Add the remaining garlic and season
8. Fry for 1 minute, then transfer to a plate
9. Add the kale to the pan and cook for 1-2 mins, until wilted
10. Remove from the heat, then stirinto the garlicky mushrooms. Leave to cool
11. Preheat the oven to 200°C/fan 180°C/Gas 6
12. On a flour-dusted surface, roll out 2 pastry rectangles, about 33cm x 35cm, then transfer one to a lined baking tray
13. Fluff the rice with a fork, then spoon half on top, leaving a 1cm border
14. Top with the mushroom and kale, then the remaining rice
15. Brush the edges of the pastry with dairy free milk and top with the second piece of pastry
16. Pinch the edges together to seal, then trim
17. Score a pattern with a knife and make an air hole, then brush all over with dairy free milk
18. Bake the Wellington for 45 mins, until risen and golden