Vegetarian Sausage and Butternut Squash Colcannon Wreath

1. Heat oil in a large pan over a medium heat and fry onions until soft. Add garlic, mushrooms and Quorn Vegetarian Cumberland Sausages. Cook until the mushrooms begin to brown and release some liquid.
2. Crumble in the stock cube and continue to fry until the moisture from the mushrooms has been reabsorbed.
3. Add chestnuts and for a few minutes before seasoning to taste and leaving to cool.
4. Meanwhile, make the butternut squash colcannon by steaming butternut squash for ten minutes before adding kale and steaming for a further three minutes.
5. mash in butter and nutmeg and mash and leave to cool.

For the wreath

1. Preheat oven to 180C
2. To make the wreath, unroll two packs of pastry on a long piece of baking paper and stick short side together with a little plant milk.
3. On one half of the pastry, place sausage mixture along the centre and on the other side place butternut squash colcannon
4. Roll pastry over the mixture and seal with plant milk. Join the two ends of the roll together in a loop shape and seal with a little more plant milk
5. Decorate with remaining pastry with cut-our Christmassy shapes. Mix remaining plant milk with turmeric and brush over the wreath
6. Bake for 50 minutes until golden and serve!