Piquillos rellenos de setas

Step 1: Heat the 2 tbsp olive oil and 1 oz butter in a frying pan over a medium heat. Cook the 1 onion for 6 minutes until soft, add the 2 cloves garlic and 14 oz mixed mushrooms (chestnut, oyster, ceps) and fry for 8–10 minutes until their liquid has gone and they smell nutty.

Step 2: Stir in the 1 ⅜ oz plain flour and cook for 2 minutes. Add the warm 1 ½ cups whole milk a little at a time, stirring hard, and cook for 5 minutes until the mixture is very thick and comes away from the sides of the pan. Season with 1 pinch ground nutmeg, 1 tsp salt and ¼ tsp black pepper.

Step 3: Spread the filling on a plate, cover the surface and chill for at least 30 minutes (or overnight) until firm.

Step 4: Fill 12 of the 16 whole roasted piquillo peppers with a teaspoon, pushing the filling down to the tip. A common mistake is overfilling: the peppers are thin and split, so stop when they are plump but the opening still closes.

Step 5: Roll each pepper in the 3 tbsp plain flour, then in the 2 eggs. Heat the ½ cup olive oil for frying in a frying pan over a medium heat and fry the peppers for about 1 minute a side until the coating is set and golden. Drain on kitchen paper.

Step 6: For the sauce, put the 4 remaining peppers in a small pan with the ¾ cup vegetable stock and ½ cup single cream, simmer for 3 minutes and blend until smooth and bright orange.

Step 7: Pour the sauce into a shallow dish, sit the fried peppers on top and warm through in a low pan or a 350°F oven for 5 minutes until the filling is hot in the middle. Scatter with 1 tbsp flat-leaf parsley and serve.