eef Wellington was one of ’s original cover stars in 1967, where it featured alongside tomatoes stuffed with petits pois and pomme purée. At the time, it was the height of dinner party sophistication. But its origins date back much further, beyond the 17th-century duke for which it is named, and all the way back to Roman times. For this modern take on the classic dish, we’ve used a spelt butter puff pastry and Pedro Ximénez instead of Madeira. A layer of silverbeet and caul fat encases the duxelles and beef fillet,
