To cook: 

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OVEN FROM CHILLED

30 to 50 MINS

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Elec 200°C / Fan 200°C / Gas 6

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1. Place a baking tray in the oven. Set oven temperature and preheat fully.

2. Remove film and lift the Wellington, on its paper liner, directly onto the preheated baking tray. For a glossy finish, brush lightly with a little beaten egg.

3. For medium-rare beef, bake in the centre of the oven (away from any element or flame) for 30 mins. For well-done, cook for an extra 20 mins (or 25 mins if using a gas oven).

4. Transfer to a board and leave to rest, uncovered, for 15 mins.

5. For the neatest slices, first cut into the pastry with a bread knife, then continue with a carving knife.

Not suitable for microwave or air fryer. Please do not grill.
All ovens vary, these instructions are only a guide.

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Beef (31%), mushrooms (27%), fortified flour (wheat flour, calcium carbonate, iron, niacin, thiamin), margarine (sustainable palm oil, water, rapeseed oil, salt), water, chicken livers, onions, butter (milk), Pedro Ximénez (2%), garlic, breadcrumbs (wheat flour, yeast, salt), parsley, salt, Dijon mustard (water, mustard seeds, vinegar, salt), beef stock (water, beef bones, yeast extract, salt, molasses, tomato purée, rapeseed oil, onion powder, black pepper), porcini mushroom powder, thyme, tarragon, rapeseed oil, black pepper.

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May contain bones.

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For allergens, see ingredients in bold. May contain peanuts, nuts and sesame.

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