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Per serving (based on 10): 461kcals, 30.9g fat (11.5g saturated), 27.3g protein, 18.1g carbs (1.5g sugars), 1.4g salt, 1g fibre
Freeze the uncooked Wellington on a baking sheet until solid, then wrap in baking paper and cling film and freeze for up to a month. Cook from frozen for 45 minutes. Alternatively, make up to the end of step 6 the day before.
This needs a full-bodied white. Chardonnay it is, preferably from Burgundy.
By the delicious team
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