Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge to allow it to come up to room temperature.

Thinly slice the mushrooms. 

Heat a drizzle of oil in a large frying pan on high heat. Add the mushrooms to the pan and season with salt and pepper. Cook, stirring, until golden, 6-8 mins, then remove from the heat. Add a drizzle of oil if needed.

Once cooked, allow the mushrooms to cool slightly, 4-5 mins.

Meanwhile, chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

In the meantime, roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press).

In a medium bowl, combine the parsley, cream cheese, hard Italian style cheese and half the garlic. Season with salt and pepper. 

Lay your pastry sheet (see ingredients for amount) on a large baking tray with its baking paper beneath.

Spoon the cream cheese mixture down one side, leaving a 2cm border. Top with the cooled mushrooms and drizzle over the fig jam.

Fold the pastry over the filling to enclose it, gently pressing down the edges with the back of a fork to seal the 3 open sides. Poke 3 holes along the top with a sharp knife. TIP: Brush the top of the pastry with a little milk if you have some.

Bake on the middle shelf of your oven until golden, 20-25 mins. 

Meanwhile, trim the Brussels sprouts and halve through the root.

Wipe out the (now empty) frying pan and pop on medium heat with a drizzle of oil. When hot, add the sprouts to the pan and season with salt and pepper. Stir-fry until starting to brown, 3-4 mins.

Stir in the remaining garlic and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil.

Allow to cook until the sprouts are tender, 4-5 mins, then stir in the butter (see pantry for amount). Remove from the heat.

Combine the wild mushroom paste and water for the sauce (see pantry for amount) in a small saucepan. TIP: If your wild mushroom paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Bring to the boil, stir and lower the heat so the sauce simmers gently. Cook for 1-2 mins. 

Stir in the creme fraiche until combined, then remove from the heat. 

When your Wellington is cooked, remove from the oven and allow to rest for a few mins.

When everything's ready, sprinkle the truffle zest over the potatoes.

Transfer your mushroom Wellington to a serving plate or platter.

Serve the sprouts and truffle potatoes in dish alongside and pour the creamy wild mushroom sauce into a jug for serving to finish. 

Enjoy!