Roast lamb fillet with stilton cheese in puff pastry

Method

1. Preheat the oven to 200C/gas 6. Roll the pastry out to form a 20cm square and leave to rest.

2. Heat the oil in a frying pan and cook the lamb for 2-3 minutes on all sides to seal. Remove from the pan and leave to cool.

3. Return the pan to the heat and add the vinegar and mustard. Whisk until smooth. Leave to cool to room temperature.

4. Lay the Parma ham on a board and spread with the Stilton cheese.

5. Place the sealed lamb fillet on to and wrap the ham around.

6. Place the lamb in the centre of the puff pastry, and roll up to form a parcel. Brush within the beaten and refrigerate for 10 minutes.

7. Brush with beaten egg one more time and bake for about 12 minutes, until puffed and golden.

8. Heat the oil and butter in a roasting tin and add the parsnips. Place in the oven for 10 minutes.

9. Add the chestnuts and honey and return to the oven for 5 minutes golden brown and cooked through.

10. Gently reheat the dressing.

11. Serve the lamb and vegetables together and drizzle the warm dressing around.

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Ingredients

For the lamb and dressing

400g ready-made puff pasty
3 tbsp Olive oil
1 x 500g best end of lamb, boned
25ml red wine vinegar
1 tbsp Dijon mustard
4 slices Parma ham
100g Stilton cheese
1 egg, beaten

For the vegetables

3 tbsp Olive oil
3 Parsnips, cut into batons
2 tbsp Butter
4 vacuum packed chestnuts
1 tbsp Honey

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