Creamy Mushroom Pâté Crostini, Stilton & Squash Wellington & Dessert

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Peel and finely slice your shallot[s] and peel and finely chop (or grate) your garlic

Slice your ciabatta[s] (6 slices per person!), add to a baking tray, drizzle with olive oil and put in the oven for 6-7 min or until golden and crispy, then set aside to cool – these are your crostini

Heat a large, wide-based pan (preferably non-stick) with knob of butter over a medium-high heat and once hot, crumble in your chestnut mushrooms and cook for 5-7 min or until browned

Once browned, add the sliced shallot, half the chopped garlic and half your Chinese rice wine (you'll use the rest later!) and cook for 2 min or until starting to soften

Once starting to soften, transfer the mixture to a food processor (reserve the pan) with your soft cheese and a pinch of salt and pepper and blitz until smooth – this is your creamy mushroom pâté

Load the creamy mushroom pâté onto the cooled crostinis and drizzle with olive oil – these are your canapés (Tip: You can enjoy the canapés now or set them aside to have with your main course!)

Add your waxy potatoes to a heatproof bowl and top with your butternut squash cubes, cover with cling film and pierce a few holes in the top with a fork

Put in the microwave for 5-6 min or until the veg is fork-tender

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Heat the reserved pan over a medium-high heat with a knob of butter, then once melted add the sliced leek and cook for 4-5 min or until softening

Once softening, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour with the remaining chopped garlic, stir together and cook for 30 secs or until coated, then crumble in your stilton with your veg stock mix, butternut squash cubes, remaining Chinese rice wine and 50ml [65ml] [85ml] milk

Give everything a good mix up and cook for 1-2 min or until thickened, then transfer to a plate in a thin layer to cool – this is your stilton & squash filling

Dust your work surface with a sprinkling of flour, unwrap your puff pastry, roll it out to approx. 0.5cm thickness with a rolling pin and add to a baking paper-lined baking tray (or two!)

Add the stilton & squash filling to one side of the pastry in a sausage shape, leaving a 2cm border, then carefully fold the pastry over the filling and seal the edges firmly with your fingers

Crimp all the edges with a fork to make a border and score a criss cross pattern with a sharp knife – this is your stilton & squash wellington (Tip: Cooking for 3 or more? Make multiple wellingtons!)

Add the waxy potatoes to the other side of the baking tray[s]

Add a drizzle of olive oil and a pinch of salt and pepper to the potatoes

Put the tray[s] in the oven for 20-25 min or until the pastry is golden, cooked through and the edges have puffed up and the potatoes are golden brown

After about 15 min cooking time, boil half a kettle, trim and add your green beans to a pot

Cover them with boiled water, bring to the boil over a high heat and cook for 3-4 min or until tender, then drain and return to the pot with a small knob of butter and a pinch of salt and pepper

Combine your gravy base with 100ml [150ml] [200ml] boiled water in a heatproof jug, whisk thoroughly then put in the microwave and cook for 1 min or until thickened

Give everything a good mix up (careful it may be hot!) – this is your gravy