Divide the pastry into 4 and roll out to a square large enough to enclose a steak. Place a steak on each square of pastry then spoon chestnut mix on top of each steak. Layer the prosciutto slices out on to a piece of cling film. Ensure there’s no gaps between then. These will wrap around the beef and prevent a soggy bottom! Pour the melted chocolate over the smashed mince pie mix and fold together till everything is covered in chocolate. Cut your roasting joint so the joint has an even diameter and roll it tightly in cling film to refrigerate for 30 minutes. pastry over the steak. Trim the edges as needed and press down with a fork to seal. Re-roll any leftover pastry and cut out leaves to decorate.

Preheat the oven to 200°C/400°F/Gas 6. Heat 1 tbsp oil in a pan and add the shallots and mushrooms. Cook over a gentle heat until softened then add the chestnuts. Season and stir then Cook at 200°C for 25 minutes. Once this has cooked, add a lose layer of foil and drop the temperature to 160°C and cook for a further 30 minutes. Gently score a pattern onto your wellington but be careful not to pierce through the pastry. If you’d like to add any festival pastry decorations, you can… I added a star to make it feel nice and festive! Pour this into an 8x8 inch tin lined with greaseproof paper. Push the mix into the corners and flatten and level the top the best you can.

In a bowl, smash up your mince pies into chunky pieces. Sprinkle over your Brazil nuts, glacé cherries and mini marshmallows.

Add your olive oil and two sprigs of thyme. Cook slowly and ensure as much of the liquid is cooked off as much as possible.