Plant-based Christmas made easy with this beef-style Wellington

• 1 765 g Woolworths Plant Powered™ soya-and-mushroom Wellington
• 1 free-range egg yolk
• Canola oil, for deep-frying
• 1 bunch kale
• 2 T honey
• A squeeze of lemon juice
• 6 Forelle pears, halved
• 1 T butter

For the dressing, mix:

• 2 T wholegrain mustard
• ¼ cup olive oil
• 1/2 lemon, juiced
   

1. Preheat the oven to 200°C
2. Brush the Wellington with the egg yolk and roast for 50–60 minutes until golden brown.
3. Heat the oil in a pan and fry the kale until crispy. 
4. Heat the honey in a separate pan over a medium heat and a squeeze of lemon juice. Add the pears and butter. Simmer until sticky and caramelised. 
5. Drizzle the dressing over the Wellington and serve with the pears and kale.