Cooking instructions

For the Filling

1. Boil the double cream with milk and sugar in a saucepan
2. Break up the chocolate and whisk it into the mixture until melted
3. Take off the heat, whisk the eggs and fold them in to the mixture
4. Pour into two silicone moulds (10cm x 3cm) to chill until the mixture is mouldable
5. Remove the chocolate from the moulds, and roll the two halves together into a sausage shape in clingfilm until set

For the Crepes

1. Whisk the milk and eggs together, then add the sieved flour
2. In a non-stick frying pan cook two crepes, making sure there are no holes in them

To Construct the Wellington

1. Remove the set chocolate from the clingfilm, and roll it tightly inside the crepe
2. Wrap tightly in another layer of cling film to ensure a good shape and place in the fridge for one hour
3. Lay out the puff pastry sheet and brush the inside with egg yolk
4. Wrap the chocolate filled crepe in the puff pastry, chill for half an hour
5. Brush the outside with egg yolk and score the pastry
6. Bake at 210 degrees full fan for 9-12 minutes until the pastry is golden and crispy
7. Rest for a couple of minutes and then carve

To Plate

1. Hull and slice the strawberries and marinate them in a bowl with sugar, mint and a few drops of balsamic vinegar for 15 minutes.
2. Serve the Chocolate Wellington with a scoop of vanilla ice cream and the marinated strawberries.

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