Kid wellington

Process the mushrooms in a blender until very fine. Tip into a dry frying pan and cook over a medium heat, stirring occasionally, until all the water has been driven out of the mushrooms. Remove the mushrooms from the pan, drain off any remaining excess liquid, season and then chill until needed.

Heat a frying pan with a little oil until hot. Season the loin with salt and black pepper, lay it in the hot pan and sear it off really quickly, for about 1-2 minutes either side. This helps stop the pastry from getting soggy later. Remove from the pan and set aside to cool.

Bring a saucepan of water to the boil, add the carrots and parsnips whole, then cook for about 10 minutes or until tender. Drain, dry and cool.

Lay a sheet of cling film on the work surface and arrange the ham in slightly overlapping rows on top so they form a layer big enough to completely wrap the loin in. Spread the the mushroom duxelle over the ham.

Spread a thin layer of mustard over the cooled loin, then lay the meat in the middle of the mushrooms. Using the cling film as a guide, roll the ham up tightly and chill for 15-20 minutes.

Preheat the oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface to a large rectangle big enough to roll the loin up in. Remove the cling film from the loin, then lay the meat down the centre of the pastry. Brush the pastry edges with egg, fold over the ends to enclose them, then roll the pastry around the meat so that the edges are sealed but not overlapping more than about 2.5cm at any point.

Place on a baking tray with the join underneath. Lightly score the pastry with a sharp knife to decorate, then brush with beaten egg. Bake for 15-20 minutes, or until the pastry is golden and the meat is cooked through. Remove from the oven and let it rest for about 10 minutes in a warm place.

Meanwhile, finish off the vegetables. Cut the carrots and parsnips in half lengthways. Heat 1 tablespoon of olive oil and the knob of butter in a medium frying pan. Add the carrots and parsnips, stir in the honey and fry for a few minutes until browned and glazed. Remove from the pan and set aside.

To make a gravy, add the stock to the leftover butter and honey pan and allow to reduce for a minute or two over a high heat. Cut the wellington into thick slices and serve three of them with the vegetables and a drizzle of gravy.