Ingredients

• 25g/1oz butter
• 1 tbsp olive oil
• 1 garlic clove
• finely chopped
• ½ banana shallot
• finely chopped
• ½ tsp fresh sage
• chopped
• ½ tsp fresh thyme leaves
• chopped
• 75g/2¾oz wild mushrooms
• carefully cleaned and chopped
• 50ml/2fl oz double cream
• salt and freshly ground black pepper
• 3 vine tomatoes
• cut in half
• 1 tbsp fresh thyme leaves
• finely chopped
• 1 tbsp brown sugar
• 1 tbsp olive oil
• 110g/4oz plain flour
• sifted
• 1 pinch salt
• 1 free-range egg
• beaten
• 1 free-range egg yolk
• 300ml/9½fl oz milk
• 1 tbsp olive oil

Directions

• To make the mushroom sauce
• place the butter with the olive oil in a medium frying pan over a medium heat. When the butter has melted add the garlic
• shallot
• sage and thyme and fry for one minute.
• Add the mushrooms and fry for a further minute.
• Add the cream and bring to simmering point. Season
• to taste
• with salt and freshly ground black pepper and remove from the heat.
• To make the thyme roasted tomatoes
• place a small frying pan over a high heat.
• Place the tomatoes
• thyme
• olive oil and brown sugar in a large bowl and mix together well.
• Place the mixture into the frying pan and cook for five minutes continually agitating the pan.
• To make the pancakes
• place the flour and salt into a large bowl
• making a well in the centre. Place the egg and egg yolk into the well in the flour with a little milk. Stir together
• gradually adding the remaining milk and oil as you continue to stir
• until a loose batter mix is formed.
• Place a lightly oiled small frying pan over a high heat.
• Add a ladle of the batter to the pan and cook for a minute. Turn over the pancake to cook for one more minute
• or until golden. Repeat the process to cook one more pancake.
• To serve
• place a base pancake onto a warmed plate. Spoon the mushroom sauce over and place another pancake on top. Finish with a further layer of mushroom sauce. Place the thyme roasted tomatoes around the edge of the plate and serve.