Instructions: Preheat the oven to 190C.

Mix together the egg white, sugar, salt and flour then add the warm melted butter and mix together thoroughly to form a batter. Add the finely-chopped chives. Form into thin rounds on a non-stick baking sheet and place 3 shelled hazelnuts in the middle of each round. Bake in the oven for 4-5 minutes until golden brown.

Leek: cook in salted boiling water for 2 minutes, then prior to serving reheat with a knob of butter.

Scallops: Cook in hot oil in a very hot pan until brown and caramelised on the surface but still melting and sweet within.

Mushrooms: Saute quickly in a little hot oil.

Sauce: Reduce the chicken stock, cep juice and cream to taste. Finish with a little butter and lemon juice and adjust the seasoning.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.