Ingredients:

450g pork joint

2tsp One Stop vegetable oil

40g pack dried mushrooms

25g One Stop butter

500g One Stop mushrooms, finely chopped

handful fresh thyme leaves

6 slices prosciutto

1 x 500g pack lighter all-butter puff pastry

plain flour, for dusting

1 One Stop medium egg, beaten, to glaze


For the sauce

200ml full-bodied red wine

300ml beef stock

Method:

1. Season the pork with salt and pepper. Heat the oil in a large frying pan. Sear the meat for 30 seconds on all sides then leave to cool.
   Meanwhile, soak the dried mushrooms in 250ml boiling water until softened. Remove from the liquid, squeeze dry, then chop. Reserve the soaking liquid.
2. Heat the butter in a large frying pan then the mushrooms and the thyme. Cook until golden. Leave to cool completely and reserve a quarter of the mushrooms in the pan.
3. Put two large sheets of clingfilm on a work surface, Place the prosciutto on top, overlapping the edges to make one ‘sheet’ large enough to wrap the pork. Spread with three quarters of the mushroom mixture, then place the meat on top and spread with the remaining mushrooms. Roll the prosciutto around the pork, using the clingfilm. Leave to chill for 10 minutes.
   Set aside a quarter of the pastry. On a floured surface, roll the rest into a rectangle big enough to wrap the fillet. Trim the excess pastry.
4. Remove the clingfilm from the pork and position it in the middle of the pastry. Wrap the pastry up along the length of the pork, overlapping slightly at the join. Brush the edges with beaten egg and seal. Fold up each end like a parcel. Transfer to a lightly greased baking tray. Brush the Wellington all over with egg, press and let chill for 20 minutes.
   Preheat the oven to gas 8, 230°C, fan 210°C. To make the sauce, pour the wine into the pan with the reserved mushrooms. Bring to the boil and simmer until the wine has reduced. Add the stock and the mushroom liquid and boil for a further 10 minutes until thickened. Stir in 1 tbsp of butter and set aside.
5. Put the Wellington in the oven and roast for 10 minutes. Reduce the heat to gas 6, 200°C, fan 180°C, then cook for another 20 minutes.
6. Leave to rest for 10 minutes. Serve slices of the Wellington with the sauce and vegetables.