For medium rare: Remove the Wellington from the fridge. Crack and mix the egg with a fork, lightly egg wash (ideally with a pastry brush) the centre diamonds and place one oregano leaf between each space (see image), finally coat with another layer of egg wash, sprinkle with Maldon sea salt and bake (on the parchment paper) in a pre-heated oven for 30-35 minutes at 180’c, or until the pastry is golden and crisp. Boil the sauce on the stove until you have reached desired consistency.