Ingredients
olive oil, for frying
200g/7oz button mushrooms, halved
1 garlic clove, crushed
salt and freshly ground black pepper
200g/7oz leeks, trimmed, well washed, drained and roughly chopped
250g/9oz ricotta cheese
250g/9oz full-fat cream cheese
3 tomatoes, skinned, de-seeded and chopped
18 sheets filo pastry, 23cmx15cm/9inx6in
melted butter
For the sauce
1 bottle red wine (a good heavy red is best)
1 bay leaf (optional)
2 tbsp olive oil
1 large onion, sliced
75g/3oz button mushrooms, sliced
2 garlic cloves, crushed
salt and freshly ground black pepper
a good glug of port
100ml/3½fl oz vegetable stock
25g/1oz cold butter, cubed

Method
1. Heat some oil in a pan, add the mushrooms, garlic and seasoning and fry for a couple of minutes, then remove and drain well. Then, in the same pan, fry the leeks, remove and drain.
2. Mix the cheeses together in a large bowl with a good amount of seasoning until smooth (sometimes it helps to warm the cream cheese for a few seconds in a microwave to soften it). Fold in the mushrooms, leeks and tomatoes, then chill for at least two hours.
3. Preheat the oven to 200C/400F/Gas 6. Lay out six sheets of pastry on a lightly floured surface and brush each with lots of melted butter, then cover with another layer and brush again. Add a final layer, but this time only brush the edges of the pastry.
4. Divide the chilled filling into six long sausage shapes and place each one on the bottom edge of each pastry rectangle. Fold the bottom edge over the filling, tuck in the sides, then roll up into a tight parcel and brush with butter. Put them all on a baking tray and cook in the oven for 25 minutes until crisp and golden. Remove.
5. Meanwhile, make the sauce. Pour the wine into a pan, bring to the boil and reduce it by half - stick a bay leaf in the wine if you want to make it a little more 'herby'.
6. Heat the oil in a pan and cook the onion, mushrooms and garlic with seasoning until soft. Throw in a big slosh of port and reduce that by half. Next, pour in the reduced wine and bring back to the boil, then add the stock, bring to the boil and cook to reduce for about 15 minutes. Just before serving, whisk in the cold butter to give it a really great shine.
7. To serve, pour a little sauce on each plate and sit a strudel on top.