This rolled beef fillet is encased in crispy prosciutto and stuffed with a delicious mushroom and thyme mixture. Sounds pretty tasty if you ask us!
Tobie Puttock wowed us once again with his culinary skills, using just an induction cook-top and an oven, in the middle of Harvest Hall, when he whipped up this tasty creation.
You can find dried porcini mushrooms at Damian Pike’s stall. Everything else is readily available.
If you want to download the printable recipe, click here.
