I was invited to a wedding yesterday and invited to take the vegetarian option for me, my fella and the bride’s Grandma. It turned out there was a fourth veggie there too so it was just as well we took a big nut Wellington! Marc made the inside with onion, garlic, carrot, celery, cashews, chestnuts and herbs and stuff! He added a layer of brandy-soaked apricots through the centre! Then we both decorated the pastry casing with heart-shaped pastry and brushed the whole thing with soya milk and turmeric to give it a golden glaze once cooked. It was very tasty and one of the meat-eaters was disappointed he hadn’t seen it when he was getting his dinner from the carvery – he said he would have preferred our nutty option to the dead animals on offer.