Gordon Ramsay Restaurants 
Cooking instructions
- Dice mushrooms and cook in a pan at a medium heat with a pinch of sea salt flakes and a teaspoon of oil.
- Boil your parsnips for approx. 5 minutes, before mashing and mixing with the mushrooms.
- Next, add your crushed hazelnuts, tarragon, panko, taleggio cheese, egg and blitz all together in a food processor.
- Blanch the Savoy cabbage leaves for 30 seconds, then refresh the leaves in iced water.
- To make the crêpe, whisk together the milk, flour & egg and season with salt & pepper.
- Cook the mix in a large non-stick pan over a medium heat, until golden on both sides.
- Spread your crepe out flat and layer the Savoy leaves on top of the crepe.
- Then, spoon the wellington mix on top, and roll the crepe and cabbage around so it covers the whole mix.
- Wrap in cling film and chill in the fridge for 20 mins.
- Egg wash the edges and inside of your pastry sheet and wrap around your wellington mix, folding the edges like a parcel. Chill again for another 20 minutes to hold its shape.
- Finally, egg wash and score the top of the pastry, and bake the whole wellington at 220 degrees for 30-35 minutes, until pastry is golden brown.
- Rest for 15 minutes, carve and enjoy!