HERE'S a lovely recipe to try, using some of the natural ingredients of the countryside.

For a dainty but delicious mushroom dish, you can't go far wrong with this creation.

These charred aubergine wraps, stuffed with mushrooms and Parmesan, alongside a Jerusalem artichoke veloute with chestnuts, is seasonal warming and will wow guests. Here's how it's done...

Ingredients

(Serves 6) 3 aubergines 300g chanterelles mushrooms (or mushrooms of your choice) 100g finely grated Parmesan 4 cooked chestnuts 500g Jerusalem artichokes 150ml milk 200ml double cream 2 shallots finely diced 25g unsalted butter 1 clove garlic finely chopped Rapeseed oil for frying and chargrilling Salt and pepper 1 lemon

Method

1. Peel the Jerusalem artichokes, cut into cubes, and immediately put into a bowl of cold water with the juice of one lemon.

2. Heat a large saucepan and then sweat the shallots with the butter. Add the artichoke, milk and cream, bring to the boil and simmer for 25 minutes. Remove from the heat and blend until smooth. Season the veloute to taste.

3. Slice the aubergine lengthways into eight even slices, discard the slice from each side which is mainly skin. Rub each slice with oil and chargrill until they are soft and pliable. Season each cooked slice with salt and pepper.

4. In a frying pan, with a little oil, gently fry the mushrooms with the chopped garlic, as they start to soften, remove from the heat add a little salt and pepper and put aside.

5. Lay out the cooked aubergine slices on the bench and then divide up the cooked mushrooms evenly on each slice of aubergine, sprinkling about half of the grated Parmesan on each pile of mushrooms and then roll the aubergine into a fairly tight wrap.

6. Place the wraps on a lightly oiled baking tray, use the remaining cheese to sprinkle on the top of the wraps and put in a preheated oven 180C for four minutes to heat back through.

7. Reheat the veloute in a heavy based pan and put into a bowl, add the aubergine wraps and sprinkle the dish with crushed cooked chestnuts.

Recipe courtesy of Paul Wedgwood, head chef and owner of Wedgwood the Restaurant