by David Friel - chef at 29.

Ingredients

700g of beef fillet, fully trimmed (no silver skin)

4 x slices of haggis

4 x large flat homemade pancakes

3 x eggs

6 x tbs plain flour

150ml milk

2oz butter

Ready rolled puff pastry

Egg wash (1 egg + 1 yolk)

Seasoning

Method for pancakes

1 First mix the 3 eggs, 6tbs of plain flour and milk together.

2 Then you'll need to heat up the pan and add the butter.

3 Once you've added the butter add the mix and make it as thin as possible then flip the pancake to cook the other side.

4 Once the pancake is cooked, set it aside on a cooking rack for later.

Method for wellington

1 First season the fillet and seal off with a little butter and set aside to cool. Then take the puff pastry, cut it so that it's big enough to cover the meat and the haggis.

2 Once you've done this, line the puff pastry with the pancakes, then the haggis and then place the beef in the middle. Egg was the edges of the pastry around all of it and seal. Place on the baking sheet and seal with the egg wash.

3 The next step is to bake in a hot over at 200 degrees, gas mark 6 for 20 to 30 minutes depending on how you like your beef cooked. Once it's cooked, allow to rest for 5 minutes before cutting and serving.