Simon Rimmer served up a tasty Venison Wellington for the festive season on Sunday Brunch.

The ingredients are: 1kg trimmed venison loin, duxelle – 600g very finely chopped field mushrooms, 2 finely diced shallots, 75g butter, 3-4 sprigs thyme, 200ml port, 350g chicken liver pate, smooth, about 12 crepes, 2 packs ready rolled puff pastry, egg wash, serve with roasties and seasonal veg and gravy.