Cooked a pork Wellington (pork fillet) last weekend and cooked the base of the pastry first then laid out Parma ham spread with a mix of mushrooms cooked with garlic and redcirrsnt jelly, and tightly wrapped this round the meat. Laid this on top of the cooked pastry then covered with another sheet of pastry tucking underneath. Turned out lovely. Served with a sauce made from red wine, port and damson jam!
