Featured Recipe .....................................................................................................................................................................................................

Pancakes with Wild Mushrooms, Sherry and Cream     There's nothing quite like a savoury pancake at lunchtime - properly made, filled with soft herby flavours and on a bed of earthy vegetables. Easy to make and I freely admit, probably not a dinner party highlight but a treat on ones own or with friends at home. Since we're coming into mushroom season you could either trek out to find fresh chanterelles or look for interesting varieties in the shops to make a more individually styled pancake. Serves 4 Basic Pancake Mixture: 125g (4oz) plain flour Pinch of salt 1 egg lightly beaten 300ml (half pint) mik To make herb pancakes add a small handfull of chopped herbs such as: parsley, basil, tarragon, dill, chervil or oregano 25g (1oz) dried porcini mushrooms 150ml boiling water 25g (1oz) butter 1 onion chopped 2 garlic cloves, sliced 250g (8oz) chestnut or cup mushrooms, sliced ( or 8oz freshly picked chanterelle mushrooms ) 1 tablespoon chpped thyme 4 tablespoons chopped parsley 3 tablespoons Amontillado Seco Napoleon 150ml (quarter pint) double cream salt & pepper Spinach or other green vegetables to serve Method: Put oven on to 200C, Gas Mark 6, 400F Put the dried mushrooms into a small bowl, cover with boiling water and leave to soak for 15 minutes. Meanwhile make the pancakes and set aside. Melt butter in a frying pan and fry onion for 3 minutes. Add garlic & chestnut (chanterelle) mushrooms and fry for 3 minutes. Add dried mushrooms, herbs, sherry and cream. Season and cook gently for 2 minutes. Fold the pancakes into quarters, open them out like cones and fill with some of the misture. Arrange in a lightly greased oven proof dish and bake in a preheated oven for 15 minutes. Serve on a bed of lightly wilted spinach or other green vegetables. Amontillado Seco Napoleon The Amontillado Seco is Amontillado for the purist, originating from Manzanilla sherry and obtained from years of ageing. The flor is allowed to die wherupon the wine oxidises into an Amontillado. It is dark with a rich, nutty aroma, a full complex flavour and is completely dry. The nose is redolent of peanuts and caramel and the wine has a powerful and crisp acidity with a long finish. Click here for link to Amontillado .................................................................................................................................