Main Course / Pies and Pastry

St Georges Day Dinner – Layered Roasted Vegetable Wellington with a Cauliflower Puree

Beef Wellington is traditionally a “Show Stopper” recipe where the host would use expensive beef, foie gras and truffles all wrapped up neatly in pastry. Other versions I have seen include beef fillet, mushroom pate, spinach and even a pancake wrapped around the beef to retain its moisture. A couple of years ago I was … Continue reading