Braised ox cheek wellingtons with peppercorn gravy

Ingredients

• 1 tbsp rapeseed, vegetable or sunflower oil
• 1 ox cheek (about 350g), trimmed of any sinew
• 1 tbsp plain flour, plus a little for dusting
• 1 tsp English mustard powder
• 1 small red onion, roughly chopped
• 3 thyme sprigs
• 1 beef stock cube
• 2 tbsp dried porcini mushrooms
• knob of butter
• 1 garlic clove, crushed
• 100g chestnut mushrooms, finely chopped
• 500g pack puff pastry
• 4 slices prosciutto
• 1 egg, beaten
• 100ml double cream
• 1 tsp black peppercorns, crushed using a pestle and mortar
• cooked green vegetables, to serve

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