Method

For the sauce:

Heat a little olive oil in a frying pan and sauté the onions until they are soft.

Sprinkle the flour over the onions and stir until they are coated and the flour has been absorbed,

Slowly add the cider and chicken stock, bring to the boil and simmer for 2-3 minutes, until the mixture has thickened.

Add the mustard, and season to taste.

Simmer for a further minute.

Take off the heat and reserve until needed.

For the Wellington:

Preheat the oven to 160°C

Place the chopped mushrooms in a food processor and pulse until the mixture resembles a fine paste.

Heat 1tbsp of olive oil in a frying pan and saute the shallots for 3-4 minutes until they are soft. Add the garlic, thyme and then the mushroom mixture and saute until all the moisture has cooked out of the mushrooms and the mixture is almost dry.

Set aside to cool on a plate.

Partially slice the tenderloin, to create a pocket for the stuffing.

Make up the sage and onion stuffing as directed, add the sausage meat and the apricots.

Place the mushroom mixture inside the tenderloin and tie with kitchen string to hold it together for searing.

Season with salt and pepper.

Heat 1tbsp of olive oil in a large frying pan and sear the tenderloin. Set aside.

Place a large piece of Cling Film on your work surface and arrange the Parma ham to the length of the tenderloin, slightly overlapping each slice.

Evenly spread the cooled mushroom mixture over the Parma ham with a palette knife.

Place the rested tenderloin on top of the mushroom mixture. Using the plastic wrap as a guide, roll the Parma ham over the tenderloin and seal the Cling Film tightly, twisting the ends to make a cylinder and place in a fridge for 15 minutes to set.

Lay the puff pastry sheet on a work surface and brush a little beaten egg around the edges. Unwrap the tenderloin and place it on the pastry. Wrap the pastry tightly around the tenderloin and fold the ends underneath.

Place the Wellington onto a greased baking sheet, seam side down, and bake for 35-40 minutes.

METHOD

Balmoral Chicken

Butterfly each chicken breast between two sheets of cling film and beat them until flat. Try to keep an even square shape, place to the side.

Portion the Haggis into quarters and mould each quarter into a sausage shape the same length as each flattened chicken fillet.

Remove the top layer of cling film from the chicken and place the rashers of streaky bacon over the top, try and cover all the meat, recover with cling film so it holds everything in place while you turn it over.

Remove the cling film from the top (which should be the chicken side) season with pepper and place the haggis portion along one of the long sides and you are ready to wrap up your parcel. Using the cling film underneath pull upwards and over in a rolling action creating a chicken sausage wrapped in bacon, stuffed with haggis. Ensure no cling film is left inside, but leave you chicken sausage in the film in the fridge for 15 minutes (or longer) as this will help keep the shape during cooking.

Pre- heat oven to 180c

Gently unwrap the chicken sausage from the film and place on a baking tray, with the ends of the bacon tucked underneath.

Cook for 20 minutes- if thicker roll a little longer and if thinner less so.

Whisky Cream Sauce

Heat the butter and cream in a pan over a medium heat. stir in a teaspoon of both Dijon and Wholegrain mustard, add the Whisky and stir to combine.

Increase the heat until the mixture is simmering and continue to cook for 1-2 minutes. Remove pan from heat and season to taste.

Stir in chives or parsley if desired and a squeeze of lemon juice.

Serving Suggestion

To serve, arrange your chosen vegetables on the plates (mashed potato, carrots and swede are perfect). Carve the chicken into large slices, arrange on plate, serve with whisky cream sauce and enjoy!!