Pork Wellington – serves 2-4

Olive oil for frying
1 large pork fillet
1 shallot finely chopped
25g of butter
75g of mushrooms
1 tsp of dried sage
50gms of spinach
5 slices of prosciutto or streaky bacon rolled thinly

Home made pastry or shop purchased puff or shortcrust

2 large leeks
2 tbsp of Dijon mustard
splash of cider or white wine
2 tbsp of cream


Heat a pan with a little of the oil and add the seasoned pork fillet. Fry just to colour. Leave to rest and cool.

Fry the shallot in the butter for 2 minutes and then add the mushrooms. add the herbs. Leave to cool.

Wilt the spinach in the pan and squeeze out all the excess moisture. Then chop

Overlap two pieces of cling film over a large chopping board. Lay the pieces of prosciutto/rolled streaky bacon on the cling film slightly overlapping. Sit the pork fillet on top, coat with the mushroom mixture and then top with spinach. Use the cling film to draw the prosciutto around the fillet mixture, the roll into a sausage shape, twisting the ends, chill whist you roll out the pastry.

Roll out the pastry onto a floured surface, unwrap the fillet and place on the pastry. Cover as if you are making a sausage roll. Seal the joins with a little water, seal the ends of the roll. Brush with the egg yolk and decorate with flowers or mark to make a pattern avoiding cutting the pastry.

If you are making in advance you can chill for up to 24 hours i the fridge or just cook at 200C for 30 minutes until golden brown. Allow to stand in a warm place.

Meanwhile cook the leeks in the oven with oil/butter or in a frying pan. Add the mustard and a splash of wine or cider and bring to the boil. Remove from the heat and stir in the cream.

Serve with the Beef Wellington.