In a pot, boil beetroot with skin on until tender but still firm. Peel beetroot and allow to cool until needed.

In a medium Le Creuset Saucepan, soften onions and garlic in the butter and olive oil until translucent. Add exotic mushrooms and rosemary, turning up the heat to high and cook for another 5 – 8 minutes. Add wine and reduce by more than half. Pour in the cream and parsley. Simmer for 3 minutes. Allow to cool slightly, blitz together in a food processor to make a smooth paste consistency. Chill until needed.

In a Le Creuset Frypan, shallow fry kale in batches being careful of the oil splatter and drain on paper towel, season with salt and pepper. Leave to cool completely.

Preheat the oven to 200C°

Lightly Flour a clean surface, roll out puff pastry to 20cm x 30cm. Line pastry with cooled kale leaves but leaving a border of about 2,5 – 3cm. Pipe or spread mushroom pate over kale, spread to 4mm thick.

Arrange 4 beetroots cut side down on top of the kale & mushroom pate.

Eggwash the edges of the pastry, fold one side over the beetroot and continue to roll over, tucking in the edges to secure an make a wellington pie. Place on a lined board and leave in fridge to chill for 30 minutes.

Egg wash wellington and sprinkle with black onion seeds to make a crust. Carefully place on a preheated baking tray (this helps to ensure the bottom of the wellington bakes evenly and puffs up). Bake for 20-25 minutes or until golden and cripsy. Cut into slices while warm to serve in Le Creuset Rectangular BBQ Platter and sprinkle with salt.