Ingredients
2 shallots
1 garlic clove, crushed
200g/7oz chestnut mushrooms, cut into bite-sized chunks
250g/9oz assorted mushrooms, cut into bite-sized chunks
100g/3½oz shelled, roasted hazelnuts
splash of port
small piece of cold butter, plus extra, for greasing
200g/7oz vignotte cheese
4 x 15cm/6in square pieces puff pastry rolled out to 2-3mm/½in thick
1 egg, beaten, for egg wash
handful of sesame seeds
olive oil, for frying
a little watercress, to garnish
For the sauce
vegetable oil
2 shallots
1 garlic clove
splash of white wine
6 red peppers, roasted, skinned, de-seeded and chopped
200ml/7fl oz vegetable stock
sprig of fresh tarragon
splash of white wine vinegar

Method
1. To make the parcels, fry the shallots and garlic in a little oil until soft, then add the chestnut mushrooms and cook until soft. Add the assorted mushrooms, nuts and port and reduce a little. Finally, add the butter, cook for two minutes, then remove from the heat and drain for at least one hour, or as long as possible.
2. Put a piece of vignotte on each piece of pastry, then top with some of the mushroom mixture. Roll up into a parcel and put on a greased baking tray. Brush with egg wash, top with sesame seeds and chill for at least 20 minutes.
3. Preheat the oven to 200C/400F/Gas 6. Cook the parcels for 20 minutes until the pastry is golden.
4. Meanwhile, make the sauce. Heat some oil in a large pan and fry the shallots and garlic for five minutes until softened. Add the wine and reduce by half.
5. Chuck in the red peppers and cook for five minutes, then add the stock and
tarragon and bring to the boil. Cook for five minutes, then pour into a food processor and blend until smooth. Turn out into a dish, season and add a splash of vinegar to cut the sweet sauce.
6. Spoon a little sauce onto each plate, and top with a parcel. Garnish with watercress to serve.