Simon Rimmer served up a tasty truffled mushroom Wellington with cranberry sauce on Sunday Brunch.

The ingredients are: 2 sheets of ready rolled puff pastry, 1 beaten egg, 3 crepes, 2 diced onions, 2 cloves garlic, 900g chestnut mushrooms, 200g butter, 150g cranberry sauce, 30ml truffle oil, 25g chopped thyme, 25g chopped parsley and 2 egg yolks.

See recipes by john in his book titled : Fire and Spice: Fragrant Recipes from the Silk Road and Beyond available from Amazon now.