stuffed pork wellington with a cider and mustard sauce

First, make the sauce by heating a little olive oil in a frying pan. Add the onions and sauté until they are soft. Sprinkle the flour over the onions and stir until they are coated, and the flour has been absorbed, then slowly add the cider and chicken stock. Bring to the boil and simmer for two to three minutes until the mixture has thickened. Add the mustard and then season to taste. Simmer for a further minute, then remove from the heat and set aside until needed.

To make your wellington, preheat the oven to 160°C/gas mark four.

Place the chopped mushrooms in a food processor and pulse until the mixture resembles a fine paste.

Heat one tablespoon of olive oil in a frying pan and saute the shallots for three or four minutes until they are soft. Add the garlic and thyme and stir, then add the mushroom mixture and sauté until all the moisture has been cooked out of the mushrooms and the mixture is almost dry. Set aside to cool on a plate.

Partially slice the tenderloin to create a pocket for the stuffing.

Make up the sage and onion stuffing as directed, then add the sausage meat and apricots. Place the stuffing mixture inside the tenderloin and tie the pork together with kitchen string to hold it together for searing, then season with salt and pepper.

Heat one tablespoon of olive oil in a large frying pan and sear the tenderloin on all sides, then set aside.

Place a large piece of clingfilm on your work surface and arrange the Parma ham on the film, to the length of the tenderloin, slightly overlapping each slice. Evenly spread the cooled mushroom mixture over the Parma ham with a palette knife.

Carefully remove the string from the rested tenderloin, then place it on top of the mushroom mixture. Using the clingfilm as a guide, roll the Parma ham over the tenderloin and seal tightly, twisting the ends to make a cylinder. Place in the fridge for 15 minutes to set.

Lay the puff pastry sheet on a work surface and brush a little beaten egg around the edges.
Unwrap the tenderloin and place it on the pastry. Wrap the pastry tightly around the tenderloin and fold the ends underneath.

Place the wellington onto a greased baking sheet, seam side down, and bake for 35-40 minutes.

When you are ready to serve, warm the sauce and serve with a generous slice of wellington, and fresh vegetables of your choice.