Donal Skehan served up a tasty beef Wellington with mushrooms and brandy on Saturday Kitchen for Olympic diver Tom Daley’s food heaven.
The ingredients for the filling: 10g dried porcini, 1 tbsp butter, 3 shallots, finely chopped, 300g chestnut mushrooms, finely chopped, 3 thyme sprigs, 100ml brandy and 100ml single cream.
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