I developed this menu to give the beef wellington loyalist something new to try, a classic recipe with a twist. The succulent chicken wellington is made with juicy free range chicken breasts flattened, tenderised and wrapped in wafer thin prosciutto. The chicken and prosciutto are sourced from an award-winning family butcher in Wiltshire. The wellington is filled with a delicious sausage stuffing flavoured with cranberries, apricots and pistachios. One of my favourite parts of a wellington is slicing into the flaky pastry, a beautiful golden finish can be achieved on the wellington by glazing it in egg yolk. Remember the pastry should be the last thing to come out of the fridge, ensuring it’s chilled is key to making it easy to handle and for producing the best puff.

Wellingtons are the perfect showstopper when entertaining or cooking for a special occasion at home, this one in particular adds a burst of colour to the table when sliced through to reveal the dazzling centre. Whether it’s for Sunday lunch or a family celebration you can’t go wrong serving a wellington. My recipe includes detailed step by step instructions that will guide you through the skill and precision needed to master the perfect wellington. I’ve paired this dish with my irresistible crispy smashed potatoes and creamy cabbage with pancetta. It’s all finished off with a luxurious red wine sauce.