This hugely popular celebratory dish which can appear intimidating at first, but is actually quite reliable once you get the hang of it. It is however a dish that takes care and time to do properly because it works best if you let it chill after each stage of preparation. Follow the steps below and you are in for a treat. Ingredients: (Serves 4 – one 2 inch slice per person) 3-500g fillet beef in a single piece Half a chicken breast 250g shop bought puff pastry, preferably pre-rolled 3-400g chestnut mushrooms Handful of spinach Desert spoon of AP flour Oat milk (or normal milk if you prefer) 2 eggs Creme fraiche Beef stock (home made or very low salt shop bought) Madiera Dijon mustard Method: 1.  Trim the fillet so that its of an even thickness across the entire piece. Now wrap tightly into a cylinder in cling film and put in the fridge for an hour to set the shape. 2.  Put the mushrooms into a food processor and blitz until finely chopped. …