Try some of our products with these fantastic recipes that are sure to tickle your taste buds.


Beef wellington


  • 1.2KG beef fillet steak
  • 6 tbsp softened butter
  • 1 chopped onion
  • 50g sliced mushrooms
  • 50g pork liver pate
  • 1 tbsp sea salt
  • 1 tbsp cracked black pepper
  • 375g packet frozen puff pastry, thawed
  • 1 beaten egg yolk
  • 300ml beef stock
  • 2 tbsp red wine


  • Preheat oven to 220 degrees
  • Place beef in roasting dish and spread with 2 tbsp of softened butter
  • Bake for 13 minutes until browned
  • Remove from dish and allow to cool completely (reserve pan juices)
  • Melt 2 tbsp of butter in a frying pan and sauté onions and mushrooms in the butter for 5 minutes. Remove from heat and let cool.
  • Mix together pate and 2 tbsp softened butter and season with salt and pepper. Spread pate over beef and top with onion and mushroom mixture.
  • Roll out the puff pastry dough and place the beef in the centre. Foldup and seal the edges -making sure the seams are not too thick. Place beef in baking dish and cut a few slits in the top of the dough and brush with egg yolk.
  • Bake at 230 degrees C for 10 minutes then reduce heat to 220degrees C for 10-15 minutes until pastry is rich, golden brown. Set aside and keep warm
  • Place all reserved juices in a small saucepan over a high heat. Stir in beef stock and red wine; boil for 10-15 minutes or until slightly reduced. Strain and serve with beef.


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