Name: Baked pancakes
Total time: 1 h 5 min
Yield: Serves 4
Ingredients: 1 tbsp sunflower oil; 250g chestnut mushrooms, sliced; 300g spinach, chopped; 200g ham, chopped; 1 tbsp Dijon mustard; ground to make ½ tsp whole black peppercorns; 100g gruyère, finely grated; 300ml double cream; nutmeg, a good grating; green salad, to serve

A pale pink plate topped with baked pancakes filled with a creamy mushroom, spinach and ham sauce, with green salad leaves on the side

1 tbsp sunflower oil
250g chestnut mushrooms
sliced
300g spinach
chopped
200g ham
chopped
1 tbsp Dijon mustard
ground to make ½ tsp whole black peppercorns
100g gruyère
finely grated
300ml double cream
nutmeg
a good grating
green salad
to serve

Method

step 1
Heat the oil in a non-stick frying pan over a medium-high heat and fry the mushrooms with a pinch of salt for 10 minutes until the liquid has evaporated and the mushrooms have caramelised. Turn down the heat, add the spinach and wilt for 5 minutes before stirring in the ham, mustard, pepper and half of the gruyère. Season.
step 2
Heat the oven to 190C/fan 170C/gas 5. Divide the mushroom mixture between the pancakes and roll up each one. Put them in a 20cm x 30cm baking dish with the open ends facing the longest side. Pour over the cream and scatter over a good grating of nutmeg, the remaining gruyère and some seasoning.
step 3
Bake in the oven for 20 minutes until bubbling and golden on top. Serve with a green salad.