Preheat the oven to 190°C/gas mark 5. Season the pork with salt and pepper and set aside a. 1 pinch of salt

b. 1 pinch of pepper

c. 1 1/4 lb of pork fillet

Heat 15g of butter and 3 tbsp of oil in a heavy baking tray in the oven for 10 minutes, or until it shimmers. Carefully place the pork fillet in the tray and drizzle over the remaining tbsp of oil a. 1/2 oz of butter

b. 4 tbsp of olive oil

Place the pork in the oven and roast for 10 minutes for a rare finish - increase by 2 minute increments for medium rare and well done finishes. Remove from the oven and allow to cool

Melt the remaining butter in a small saucepan and cook the mushrooms until soft. Tip into a mixing bowl and set aside to cool a. 7 1/16 oz of button mushrooms, thinly sliced b. 1/2 oz of butter

For the pancakes, sieve the flour into a bowl. Make a well in the centre, then add the egg and salt a. 4 1/2 oz of plain flour

b. 1 egg

c. 1 pinch of salt

Gradually add the milk, whisking until you have a smooth batter. Then, add the chopped parsley a.2/3 pint of skimmed milk

b. 1 tbsp of parsley, chopped

Place a sheet of greaseproof paper onto a large plate. Cut off another similar-sized square of paper

Heat vegetable oil in a small frying pan until the oil shimmers. Add a small ladle of batter to cover the base of the pan and cook for 1-2 minutes, until golden underneath. Flip over and cook for a further 1-2 minutes a. 1 tbsp of vegetable oil

Turn out onto the plate and cover with the second sheet of greaseproof paper. Repeat step 6 and 7 to make the rest of the pancakes - use your best 4 for the Wellington

In a bowl, mix together the cooked mushrooms with the chicken liver pâté to form a thick paste a. 4 1/4 oz of chicken liver pâté

Roll out enough pastry to wrap around the pork. Lay 2 pancakes on the raw pastry, slightly overlapping, and spread over the pâté and mushroom mixture a. 13 1/4 oz of puff pastry, 1 packet of

Lay the pork across the middle of the pancakes then cover with 2 more pancakes so the fillet is covered

Brush the edges of the pastry with beaten egg, then wrap the pastry around the pork and pancakes, pressing the edges together to seal. Roll over so that the seal is underneath a. 1 egg, beaten

Trim any excess pastry from the end of the Wellington underneath to seal the ends. Brush the entire pastry case with beaten egg and – if you are finishing it off later - wrap tightly in cling film

Once ready to cook, preheat the oven to 200°C/gas mark 6. Remove the cling film and place the Wellington on a greased baking tray

Cook for 20 minutes, or until the pastry is golden and shiny. Serve immediately