This recipe, by Emily Watkins, is sourced from one of our favourite recipe sites, Great British Chefs. As with most of their recipes, a little more time is required but with instruction from Emily and the use of the finest British ingredients, this is a fabulous twist on one of our classic dishes. Using hot suet pastry, a slow-cooked aromatic sage and onion puree and served with homemade crackling this is a fantastic dinner party dish.
To Serve: Slice the Wellingtons into 3 even pieces, removing the pastry at the ends for a neater finish if desired. Serve with the crackling, onion purée, sauce and cabbage.
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