Pork wellington

Ingredients

• olive oil, for frying
• 2 large pork fillets (approx 800g), trimmed and the ends removed
• 1 shallot, finely chopped
• 50g butter
• 150g wild mushrooms (such as chanterelles), finely chopped
• handful sage, picked and chopped
• handful parsley, chopped
• good handful chives, snipped
• 100g spinach
• 10 slices prosciutto
• 50g good-quality chicken liver pâté
• 500g pack puff pastry
• plain flour, for dusting
• 2 egg yolks, beaten with 1 tsp water
• 300ml pot double cream
• 3 tbsp Dijon mustard

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