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Instructions

1. Pre-heat the oven to 200.
2. Make the prune ‘duxelle’ by putting the prunes in a food processor and mixing to a paste. In a bowl mix this with the chopped hazelnuts, herbs and grated apple. Fry the onion and garlic in 1 tbsp of the olive oil until soft but not coloured and add this to the mixture and allow cooling.
3. Fry the pork fillet in the remaining olive oil until browned on all sides – allow this to cool completely.
4. Roll out the puff pastry to a rectangle and cutting the prosciutto slices in half line the inside of the pastry – leaving a 1cm border around all edges.
5. Spread the ‘duxelle’ mixture over the prosciutto then place the rested pork fillet on top.
6. Brush the edges with the egg and wrap the pastry around the pork – completely sealing all the edges.
7. Place on a baking tray and brush with the remaining egg.
8. Place in the pre-heated oven for 10 minutes – then reduce the temp to 170 and cook for a further 15 minutes. 
9. Remove from the oven and allow to rest for 10-12 minutes. 
10. Make a sauce with the leftover pan juices – add the red wine and stock , season and reduce until a thick glossy consistency.
11. Serve slices of the pork wellington with baby new potatoes and a mixture of green vegetables (fine green beans, mangetout and petit pois) 

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