Defrost minimum 12 hours in the fridge.

Carefully remove from the packaging, leaving on the baking paper. Allow to come to room temperature for at least 10 minutes.

Pre-heat oven to 210°C / 200°C Fan / Gas mark 6 along with the baking tray. Brush pastry with beaten egg yolk.

Place the Wellington (still on baking paper) onto the preheated baking tray and cook for:

Rare: 15 - 17 minutes
Medium: 20 - 22 minutes
Well Done: 25 - 27 minutes

Times and temperatures stated are for fan ovens; if using a conventional oven the temperature must be increased by 10-20°C.

Remove from the oven and rest for 10 minutes before serving.

To serve carefully lift the Wellington from the baking paper.

Allergen Advice: for allergens including cereals that contain gluten see ingredients in BOLD CAPITALS

Beef Fillet (50%), Puff Pastry (33%) (Fortified WHEAT Flour (with added Calcium Carbonate, Iron, Niacin, Thiamin), Water, Margarine (Palm [RSPO] and Rapeseed Oil, Water, Salt), Butter (MILK), Salt, Mushroom Duxelle (16%) (Mushrooms, Onions, Salt, Olive Oil, Parsley, Black Pepper, Tarragon, Chives), Crepe (Water, Fortified WHEAT Flour (with added Calcium Carbonate, Iron, Niacin, Thiamin), Free Range EGGS, Skimmed MILK Powder, Unsalted Butter (MILK), Sugar, Salt)

• Energy: 957 kJ/ 229 kcal
• Fat: 12.6g, of which Saturates: 5.8g
• Carbohydrate: 11.1g, of which Sugars: 0.7g
• Fibre: 1.4g
• Protein: 17.7g
• Salt: 0.6g

Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours