Instructions: Preheat the oven to 200 C, 400 F, Gas Mark 6.

Place butternut onto a baking tray. Season with salt and pepper.

Drizzle with 2 tablespoons of olive oil and cook uncovered for 10-15 minutes. Remove and keep warm.

Meanwhile, place red onions in a deep baking tray, season with salt and pepper, add remaining olive oil and the balsamic vinegar. Cover with tin foil and place in the oven for approximately 45 minutes or until the onions are soft and dark. Remove and keep warm.

To make pancakes; sieve the flours into a bowl. In a separate jug whisk the milk and egg then pour onto the flour whisking to form a smooth batter.

Lightly oil a heavy based frying pan, and place over a moderate heat.

Add a small amount of pancake mixture into the middle and tilt to spread to the edges.

When bubbles appear on the surface flip the pancake over with a palette knife and cook for a further minute. Repeat until the mixture is finished.

To serve; place a buckwheat pancake on a plate, spread with a generous amount of mascarpone, spoon warm butternut along the middle and lay pieces of soft red onions on top of the butternut. Roll the pancake up and serve.

Notes These pancakes are very nice with spoonfuls of tapenade

(olives) or roquette leaves with the butternut.Or replace butternut with smoked salmon and add creme fraiche instead of mascarpone and a generous spoonful of caviar or black fish roe.

NOTES : A great mixture of sweet vegetables, slow baked with creamy mascarpone.

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