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! 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. Pour the melted chocolate over the smashed mince pie mix and fold together till everything is covered in chocolate. 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.

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. Cut your roasting joint so the joint has an even diameter and roll it tightly in cling film to refrigerate for 30 minutes. 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! In a bowl, smash up your mince pies into chunky pieces. Sprinkle over your Brazil nuts, glacé cherries and mini marshmallows.