A gourmet feast for four, weve gathered all you need for an exceptional springtime supper. To begin, get appetites whetted with a glass of Fortnums Argentinian Malbec – this velvety soft, intense red balances notes of chocolate, spice and blackberry.While your guests take their seats, step into the kitchen to tend to our exemplary Lamb Wellington. A real centrepiece, this oven-ready dinner is wrapped in a layer of creamy chicken mousse and encased in crispy, buttery puff pastry. Best served with all the trimming, roast to tender perfection and serve with a spoonful of Fortnums Redcurrant Jelly. Finally, choose between desserts of sweet and savoury with our Medjool Date Sticky Toffee Sponge, All Butter Crackers and Triple Cream Cheese for an utterly moreish after-dinner treat. The Easter Feaster arrives in our picnic-ready Cool Bag – resplendent in our signature Eau de Nil and perfectly prepared for al fresco feasting, come blue skies or grey. Lamb Wellington Cooking Instructions:Lightly grease a baking or roasting tray and place the fully-defrosted Wellington in the centre. Brush the pastry with beaten egg. Cook in the centre of the oven at 185C for 25-30 minutes. Turn the tray halfway through cooking to ensure even cooking. Allow to rest for 15 minutes before slicing and serving. We recommend seasoning with a sprinkling of salt before serving.Please note this Lamb Wellington will arrive partially defrosted, so it will need to be put into the fridge overnight to fully defrost. Before cooking, please check that the product has fully defrosted by inserting a skewer into the centre of the fillet, if there is no resistance then it is fine to cook. Please keep chilled raw 1-2 days, cooked 2-3 days. For guaranteed freshness until Easter Sunday, book your delivery slot between 14th-16th April.Please note due to current demand components may be subject to substitution.