This recipe is a nod to the traditional beef Wellington, but I'm using minced beef instead of beef fillet and throwing in a hint of chilli and cumin for an updated flavour. You could also use pork mince, lamb mince or even a mixture, and, during the season, make it even more interesting by adding some game. And, as you've probably noticed, I've decided to make mine into individual rolls, so everyone gets their own. What a treat!
Gennaro makes a mean stuffed porchetta. It looks and tastes beautiful, but don't be intimidated because it's really not hard to do at all. Get your butcher to butterfly the meat for you then make this beautiful stuffing and roll it up inside the meat before you roast it. You'll want to have a piece of string about an arm's length handy to tie your meat up once you've rolled it.
An adaptation of Jamie Oliver's Crispy Parma Pork Make a slit in the centre of each medallion. Cut the feta into 8 (or 10) pieces and poke these into the slits in the pork, then sprinkle with a little black pepper before wrapping in Parma ham Full recipe at Brixtondinnerlady.com
Flaky trout is topped with a golden oats-and-breadcrumb topping. Unddernealt the fish is a bed of crispy potatoes, butternut squash and sweet onion. Jamie Oliver's Trout Al Forno recipe is mouthwatering.