FOOD ❘ HOME ❘ CULTURE ❘ TRAVEL

CO-ORDINATED BY SARAH HAMILTON-WALKER.

WELLINGTON REBOOT

We’ve taken a great British classic and given it two versatile twists – including a moreish meat- free option – both starring peppery watercress. Serve with seasonal squash and mash for easy Christmas entertaining to wow all your guests

BEEF WELLINGTON WITH WATERCRESS & SMOKED PROSCIUTTO

Serves 6 Preparation time 25 minutes Cooking time 55 minutes, plus at least 30 minutes chilling

INGREDIENTS

• 800g/1lb 9oz beef fillet

• 2 tbsp vegetable oil

• Sea salt

• 1 tbsp English mustard

• 500g/1lb 2oz watercress

• 12 slices smoked prosciutto

• Plain flour

• 500g/1lb 2oz ready-made puff pastry

• 2 egg yolks, beaten

1. Pat the beef fillet dry with kitchen paper, then rub all over with 1 tbsp of the vegetable oil and season well with sea salt. Heat the remaining oil in a large frying pan until smoking hot, then sear the fillet until well browned on all sides, including the ends. Place the meat in a tray off the heat and brush all over with mustard.

2. Put the watercress in a colander, pour over boiling water to wilt it, then follow with cold water. Squeeze the watercress to extract as much water as possible, then set aside.

3. Place a large piece of clingfilm on a work service. Lay the prosciutto on the clingfilm in a row, ensuring all slices overlap with no gaps. Cover the prosciutto with another layer of clingfilm, then use a rolling pin to roll it out to a thin, even layer. Remove the top layer of clingfilm and scatter the wilted watercress evenly over the prosciutto, then replace the clingfilm and roll flat again. Remove the top layer of clingfilm once more and sit the beef on top of the prosciutto and watercress. Use the edge of the clingfilm base to lift and roll the prosciutto and watercress layers, encasing the beef tightly. Place the wrapped meat in the fridge for 30 minutes to firm up.