PORK WELLINGTON

This is a real winter winner: a gorgeous pork fillet with a mushroom duxelle and seasoned pork mince – all wrapped in golden pastry.

For the mushroom duxelle

• 15ml (1 tbsp) olive oil

• 1 onion, finely chopped

• 250g punnet button mushrooms, finely blitzed

• 2 cloves garlic, crushed

• 2 tsp fresh thyme leaves

For the pork mince

• 400g pork mince

• salt and milled pepper

• a few thyme leaves

• 1x400g roll ready-prepared puff pastry

• 1 large pork fillet

• 1 egg, beaten

1. Preheat the oven to 200ºC. Line a baking tray with foil and set aside.

2. For the mushroom duxelle: Heat the oil in a frying pan and fry the onions until golden. Add the mushrooms and cook until all the liquid has evaporated. Add the garlic and thyme and cook for another minute. Remove from heat; set aside to cool.

3. Season the mince well with salt, pepper and a few thyme leaves.

4. Unroll the pastry on a lightly floured surface and evenly spread the mince over the pastry, leaving a 1cm seam around the edges. Spread the cooled duxelle over the mince and place the pork fillet in the middle of the pastry. astry.

5. Brush the edges ges with egg wash and carefully roll ll the pastry to enclose the fillet. t.

6. Tuck the pastry ry in on the sides to completely enclose ose the filling, then brush all over with beaten egg. Carefully transfer the e wellington to the tray and decorate te with extra pastry or lightly score the pastry.

7. Bake for 35 minutes, then reduce the heat to 180ºC and bake for a further 25-30 minutes until the pastry is crisp and cooked through.

8. To serve: Slice thickly, and serve with seasonal vegetables.