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BEEF WELLINGTON

CHEF’S STEP BY STEP

“My mum used to make beef wellington for special family occasions and I’ve kept up the tradition – this recipe is perfect for a festive feast. For the best flavour, take the time to cook the chopped mushrooms properly and buy the best beef you can – I use grass-fed Aberdeen Angus from Todenham Manor Farm in Gloucestershire. Use a meat thermometer and you can guarantee the meat inside will be juicy, tender and pink while the pastry crust is crisp and golden”.

PHOTOGRAPHS LAUREN MCLEAN FOOD STYLING ELLA TARN STYLING MORAG FARQUHAR
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About Delicious Magazine

Have you ever wanted to make your own Christmas pudding or cake for the big feast? Now you can with the new issue of delicious. It’s got the best recipes for Stir-up Sunday (26 November). Plus you can start planning for the festivities with our freeze-ahead casseroles, food lovers’ gift guide and cook book roundup. If that’s not enough to gladden the heart, Nigel Slater’s autumn classics, Paul Hollywood’s best bakes and a foolproof molten chocolate pud will definitely bring plenty of comfort and joy. Buy your copy today!
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