What you Need:

• 110g flour
• 300ml milk
• 1 egg and 1 extra yolk
• 1 tbsp sunflower oil
• handful of poppy seeds
• olive oil

• 1kg mixed field and wild mushrooms (remove stems and reserve for sauce)
• olive oil
• 10g shallots, chopped
• 1 garlic clove, chopped
• 25g basil, chopped
• 20g tarragon, chopped
• 10g chives
• 250g minute-cooked sliced Boudin Noir
• 250g cured Foie Gras

• 250g chicken breast
• 1 egg
• 500ml double cream
• 250g chicken breast

• 1 egg
• 500ml double cream

• Olive oil
• 100g shallots, finely chopped
• 2 garlic cloves, finely chopped
• 100g celery, finely chopped
• 50g mixed herbs, such as rosemary and thyme
• 1 litre chicken stock
• 300ml double cream
• 100g preserved foie gras, diced
• 15g butter, cut into cubes

• Olive oil
• 100g shallots, finely chopped
• 2 garlic cloves, finely chopped
• 100g celery, finely chopped
• 50g mixed herbs, such as rosemary and thyme
• 1 litre chicken stock
• 300ml double cream
• 100g preserved foie gras, diced
• 15g butter, cut into cubes

Method:

1. Sift the flour into a bowl with a pinch of freshly ground salt and pepper. Make a well in the  centre and add the milk, egg and oil. Gradually incorporate until smooth. Stir in the poppy seeds.

2. Heat a crepe pan, then pour in a thin film of olive oil. When the oil is hot pour a thin circle of crepe mixture into the centre of the pan and swirl so that the mixture spreads over the entire surface. Cook briefly until the underside is golden when you lift up a corner. Flip over and cook until the second side is golden. Slide on to a plate and keep warm. Cook 5 more in the save way (any leftover batter will keep in the fridge for 2-3 days).

3. Clean and remove stalks from the mushrooms and then slice the mushrooms.

4. Mushroom mixture: Heat a little olive oil in a pan and sweat the shallots and garlic gently until softened. Then turn up the heat and add the mushrooms with half the herbs. Sauté briefly and season with a pinch of salt and pepper. Drain in a colande. Keep drained juice for the sauce. Put the drained mushrooms in a bowl with the remaining herbs, boudin noir and foie gras and mix well. Keep warm.

5. Make the chicken mousse: trim the chicken of all fat and skin. Chop and season. Put in to a food processor and blend to a paste. Add the egg and blend again for 10 seconds. Scrape all the mixture down the sides of the bowl with a spatula and incorporate. Add the cream very slowly, turning the machine off every few seconds to mix again with the spatula, until everything is well incorporated. Put through a fine sieve.

6. Add the chicken mousse to the bowl with the mushroom mixture.

7. Place each crepe in a buttered and seasoned ramekin, so that the crepe overhangs the edges. Fill with the mushroom and chicken mixture, then fold the overhanging edges of the crepe over the top to enclose the filling completely. Wrap each ramekin with cling film. Put in a steamer and steam for 30 minutes.

8. Meanwhile make the mushroom sauce: heat a little olive oil in a pan and sauté the shallots, garlic, celery, finely chopped mushroom stalks and herbs, until the shallots are softened. Add the chicken stock and reserved mushroom juice and bubble up until reduced by three quarters. Add the cream and reduce by half again. Put through a fine sieve into a clean pan, stir in the foie gras and wave in the butter. Keep warm.

9. Make the port sauce: heat a little olive oil in a pan and sauté the shallots, garlic, celery and herbs. Add the port and Madeira and bubble up until reduced by three quarters. Add the stock and reduce again until the sauce is thick enough to coat the back of a spoon. Put through a fine sieve into a clean pan and wave in the butter.

10. Prepare the garnish: heat a little oil in a pan and quickly sauté a handful of wild mushrooms.

11. Place a steamed wild mushroom gateau in the centre of each plate, and scatter the mushroom mixture around and on top. Pour a little of each sauce around the plate. Garnish with a sprig of chervil.