A New Twist On Wellington

Michelin-starred BBC chef and Good Food Podcast host Tom Kerridge shares his pork wellington menu for four

- Tom Kerridge

My seasonal menu for four would work for every holiday occasion, from a pre-Christmas catch-up dinner, to a late-night New Year’s Eve feast, or stress-free alternative on the big day. It’s up to you when you enjoy it.

With the funny old year we’ve had, I thought it would be best to give you something you can rely on for Christmas. Beef wellington is a classic, but it’s a tricky one to get right, especially as everyone likes their beef cooked differently. Unless you get really technical, the beef always cooks more quickly than the pastry, and I like my beef rare. By swapping it for pork, it’s more economical, but just as special, and a lot more forgiving. Plus, the cooking time guarantees perfectly cooked pastry. Even better? Everything can be prepared the day before, so there’s only a bit of work to do on the day. Happy holidays! Tom x

Pork & chestnut wellington

‘Pork loin’ can mean lots of things to different butchers. Don’t get it confused with a tenderloin, which is a much thinner piece of meat. The loin needed for this recipe is off the bone, with the skin and most of the fat removed.

SERVES 4

PREP 45 mins plus 1 hr 30 mins chilling and 10 mins resting

COOK 1 hr 15 mins

A CHALLENGE

• 1 tbsp sunflower oil

• 800g pork loin, skin and most of the fat removed (leave about a 5mm layer)

• 25g butter

• 1 small onion, finely chopped

• 1 small chicken breast (about 140g), chopped

• 1 tsp porcini mushroom powder

• ½ tsp truffle oil (optional)