Instructions: Thyme and port gravy (qv) mashed sweet potatoes and broccoli to serve

Cut meat from bones in one piece; save bones for gravy.

Chop shallots mushrooms and chestnuts. Plunge spinach in boiling water for 2 seconds.

Drain refresh with cold water and dry.

Melt butter in a large pan.

Add shallots and cook stirring on the boiling plate for 2 to 3 minutes.

Add mushrooms; cook for 3 to 4 minutes.

Stir in crushed garlic and vinegar cook for 1 minute.

Add chestnuts thyme and cream.

Boil for 10 minutes or until reduced to a sticky glaze.

Season; cool.

On cling film place two ham slices to form a rectangle 200 x 150mm.

Cover with a layer of spinach.

Season lamb; place in the middle.

Spread with half the mushroom mixture. Wrap tightly sealing with cling film.

Repeat with other fllet.

Chill.

Roll out 125g of the pastry to 300 x 200mm to make the pastry base.

Place on a baking sheet and prick well; chill for 30 minutes.

Cook on the bottom runners of the roasting oven for 6 minutes then turn the tray around for even colouring and bake for a further 6 minutes or until golden and crisp.

Cool; cut into two rectangles 200 x 150mm.

Remove cling film from fllets; place one on each piece of pastry.

Trim pastry to size.

Thinly roll out remaining pastry to 560 x 230mm.

Cut into two 280 x 230mm.

Brush with beaten egg; wrap around lamb (eggside down).

Trim leaving 25mm to tuck under the cooked pastry base.

Brush with egg; decorate with trimmings.

Cover lightly with cling film; chill for at least 1 hour.

Brush again with egg.

Cook on the second runners of the roasting oven turning the tray round after 1 to 2 minutes for even colouring.

Cook for a total of 20 t 30 minutes (medium rare); 30 to 35 minutes (welldone) lamb should be pink in the centre.

Lower the tray if the pastry is becoming too dark.

Stand for 5 minutes before serving with gravy mashed sweet potatoes and broccoli.

Wrapping the lamb fillets in spinach and ham seals in the moisture keeping the meat tender and ensuring that the pastry stays crisp.

Serves 8

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