1 Steam or roast 2 large beetroots (unpeeled) then allow to cool. Peel the skin then cut the squash into thin wedges and roast the butternut squash on a separate roasting tray with thyme until tender. Slice the red onion and roast with sugar and balsamic vinegar.
2 To make the pancake, first whisk to combine egg, flour, and milk into a thin batter. Place into a heated and lightly oiled non-stick pan until a pancake forms. Flip to ensure even cooking, then put to one side.
3 Roll out the puff pastry into a rectangle shape - large enough to wrap the roasted vegetables and the Dolcelatte filling. Then, place the pancake on a sheet of clingfilm and place the cooled roasted vegetables inside the pastry. Roll into a cylinder shape with the Dolcelatte and allow to chill in the fridge until firm.
4 Carefully wrap the Dolcelatte veg pancake filling inside the pastry and seal. Egg wash the pastry then leave to chill.
5 Cut a pasty lattice sheet using a lattice cutter and place on top of the wellington. Glaze the wellington with egg yolk again and chill in the fridge again.
6 Place the Wellington on a baking tray lined with parchment paper. Bake in the preheated oven (200C/fan180c/gas6) for 30-35 minutes or until the pastry is golden brown and crisp.
7 Finely chop the shallot and garlic. In a saucepan, heat the herb oil over medium heat. Add the chopped shallot and garlic, and sauté until they become translucent.
8 Add the single cream and Dolcelatte cheese to the saucepan. Stir continuously until the cheese is melted and the sauce is smooth.
9 Once the Dolcelatte Wellington is done baking, remove it from the oven and let it rest for a few minutes. Slice the Wellington into portions and serve it with the warm Dolcelatte sauce split with herb oil.