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Mushroom, chestnut and jamón ibérico wellingtons
Fruit and vegetables
1 banana
shallot
, peeled and finely chopped
2 cloves
garlic
, crushed
200g/7oz seasonal
mushrooms
, finely chopped
3 tbsp flatleaf
parsley
, finely chopped
4 heads white
chicory
1
orange
, peeled and cut into segments
squeeze
lemon juice
edible flowers, such as
nasturtiums
or violets (optional)
Tins, packets and jars
plain flour
, for dusting
Cooking ingredients
2 tbsp
olive oil
200g/7oz cooked
chestnuts
, finely chopped
3 tbsp
breadcrumbs
20g/¾oz
walnuts
, toasted and chopped
2 tbsp extra virgin
olive oil
Dairy, eggs and chilled
20g/¾oz unsalted
butter
2 x 320g block ready-made all butter
puff pastry
1 free-range
egg
, beaten
Meat, fish and poultry
18 slices jamón ibérico
Back to recipe
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