Cook a real show stopper this Christmas with this delicious Turkey Wellington recipe.


Properly Free Range Turkey Breast

A jar of cranberry sauce

1 small onion, finely diced

A few sprigs of thyme, leaves only

A tablespoon of port

A dessert spoon balsamic vinegar

A teaspoon light brown sugar

250g chestnut mushrooms, finely diced

A knob of butter

Salt and pepper

2 crepes

2 packs of ready rolled puff pastry

Eggs for egg wash

How long?

2 Hours

How many for?

Feeds 8

Cooking method

1. Heat a little butter over a moderate heat. When foaming, add the onions. Season and cook until golden. Add the port to the onions and allow to boil for a minute before stirring in the cranberry sauce. Once the cranberry sauce has melted add the thyme, vinegar and sugar. Cook gently until the sauce begins to thicken. Check the seasoning then remove from the heat and allow to cool.

2. Place the turkey breast on a chopping board, remove and discard the string holding it together. Open the breast out season the inside and fill with the cranberry sauce. Tie the breast back together with butcher's string.

3. Heat a little oil in a frying pan. Season the turkey breast all over and add to the hot oil. Colour the turkey breast all over, then return to the chopping board. Allow the turkey to cool for a few minutes again and remove the string.

4. To make the duxelles, heat a knob of butter in a heavy frying pan. Add the diced mushrooms and cook at a moderate heat, stirring regularly. Allow all the moisture to evaporate from the pan and then season the mushrooms and fry until they are golden brown. Remove from the heat and allow to cool.

5. Heat the oven to 180°C. On a floured surface lay out the two pieces of puff pastry so that they overlap by an inch. Pull the top sheet back and egg the pastry where the two sheets overlap. Replace the top sheet of pastry followed by the two crepes. Spoon a line of the mushroom duxelles lengthwise a third of the way down from the top of the pastry and place the turkey breast on top. Heap the remaining duxelles over and around the turkey.

6. Tightly fold the crepes over to parcel up the turkey. Egg wash around the edges of the pastry. Bring the bottom long edge of the pastry over to join the top edge and press down to seal. Press down the end edges to seal the parcel and crimp all round.

7. Decorate the top of the Wellington with festive shapes made from leftover pastry and paint with egg wash all over.

6. Place the Wellington carefully in a roasting tin and cook in the oven for 1 hour and 25 minutes. Check the temperature with a meat thermometer, which should read around 76°C. Serve with all your favourite festive trimmings.