Pumpkin and cashew wellington with parsnip crisps

Perfect as an alternative Sunday roast or a Christmas meal centrepiece, this pie has a layer of orange-fleshed pumpkin running down the middle, which is sandwiched between a toasted cashew and sage stuffing. The whole thing is then wrapped in puff pastry and baked until flaky and golden. If you want to make the sausage and herb wellington variation on the next page to serve at the same time, you could make smaller parcels containing both filling options. Either way, serve with roast potatoe