Ingredients

• 20g/¾oz unsalted butter
• 2 tbsp olive oil
• 1 banana shallot
• peeled and finely chopped
• 2 cloves garlic
• crushed
• 200g/7oz seasonal mushrooms
• finely chopped
• 200g/7oz cooked chestnuts
• finely chopped
• 3 tbsp breadcrumbs
• 3 tbsp flatleaf parsley
• finely chopped
• 2 x 320g block ready-made all butter puff pastry
• plain flour
• for dusting
• 18 slices jamón ibérico
• 1 free-range egg
• beaten
• 4 heads white chicory
• 1 orange
• peeled and cut into segments
• 20g/¾oz walnuts
• toasted and chopped
• squeeze lemon juice
• 2 tbsp extra virgin olive oil
• edible flowers
• such as nasturtiums or violets (optional)

Directions

• To make the wellingtons
• heat the butter and the oil in a pan and gently fry the shallot for 10 minutes until soft. Add the garlic
• mushrooms and chestnuts and fry for a further 10 minutes until golden and tender. Season well and stir in the breadcrumbs and parsley. Allow to cool.
• Preheat the oven to 220C/200C Fan/Gas 7.
• Unravel one of the pastry sheets on a lightly floured surface. In the middle of each piece of pastry
• layer two thirds of the jamón to form a 15cm/6inx20cm/8 in rectangle. Spoon the cooled mushroom and chestnut mix on top of the jamón
• shaping it into a large sausage to keep it contained. Cover the filling with the remaining jamón.
• Brush the edges around the filling with egg
• then layer the second puff sheet on top
• pressing well around the filling to seal. Trim the edges and crimp with your index fingers. Gently lift and place on a baking sheet then brush all over with egg. Prick the pastry with a fork to allow steam to escape
• then and bake for 20–25 minutes until golden and puffed.
• Meanwhile
• toss the chicory with the orange segments
• walnuts and flowers. Drizzle with a little lemon juice and extra virgin olive oil and seasoning. Serve the wellington in slices
• with the bitter leaf salad on the side.