Jack Stein served up a tasty salmon Wellington with mushroom stuffing and white wine sauce on Steph’s Packed Lunch.

the ingredients for the mushroom filling are: 20g unsalted butter, 1tsp sunflower oil, 2 shallots, peeled and finely chopped, 300g mushrooms, finely chopped (shiitake, oyster, portobello or whatever you like), 120g mascarpone cheese, Zest of ½, lemon, 3 or 4, tarragon sprigs, leaves stripped from the stalks and chopped, Small handful flatleaf parsley, chopped and Small handful, chives, chopped.

For the salmon Wellington: 1kg, side of salmon, skinned, 500g block, of all-butter puff pastry, Flour, for dusting and 1 medium free range egg, beaten with 1 tsp water.

For the white wine sauce: 20g unsalted butter, 1 banana shallot, peeled and finely chopped, 100ml white wine, 300ml, fish stock or Chicken stock, 150ml, double cream, 40g, unsalted butter, cold and cubed, 1tbsp chives, chopped and 1tbsp parsley, chopped.

To serve: Crisp watercress salad or green beans and buttered new potatoes.

See recipes by Jack in his book titled: Jack Stein’s World on a Plate: Local produce, world flavours, exciting food available from Amazon now.