Chestnut, leek and mushroom pancakes with a tomato sauce

Makes 4 pancakes - serves two as a complete meal, or four if served with side dishes or as a light meal.

Filling:

150g leeks (trimmed weight)
200g mushrooms
150g chestnuts
salt and pepper

Sauce:

1 x 400g tin chopped tomatoes
1/2 tsp salt, pepper and sugar
1 tbsp tomato puree
1 1/2 tbsp balsamic vinegar

Pancakes:

250g plain flour
650ml soya milk
vegetable oil for frying

To make the tomato sauce, place the ingredients in a pan and leave to simmer while you make the rest of the recipe.

For the filling, chop and fry the leeks and mushrooms and cook the chestnuts. How you cook them depends if they are fresh/vacuum-packed/tinned etc., I use the vacuum-packed ones which take about five minutes to cook in boiling water. Mix the filling ingredients together and add salt and pepper to taste.

To make the pancakes, sieve the flour into the bowl and whisk in the soya milk to form a smooth batter. Add a small amout of vegetable oil to a large frying pan, heat the pan and add a layer of batter, turning over when the first side is cooked. This quantity of batter allows for one or two going wrong, which often happens with pancakes!

Place the pancakes on a flat surface, put a quarter of the filling into the middle third of each pancake and fold the sides in over the top of the filling. Pour some tomato sauce over each one and serve.