A wonderful selection of home-made vegetarian meals are always available on the menu the Queen's Head.

2 shallots - finely chopped

1 clove of garlic - crushed

200g Cup mushrooms - roughly chopped

25g Dried mixed mushrooms - soaked in a little warm water for 30 minutes - drain and roughly chop (reserve 2 tbsp of soaking water)

100g roasted hazelnuts

25ml port

150g butter

250g Norfolk White Lady cheese - roughly diced

6 sheets of filo pastry

Salt & pepper

1 tsp freshly chopped thyme

Dash of olive oil

* Fry the shallots and garlic in the olive oil.

* Add the chopped mushrooms (fresh and dried) and cook until soft

* Add the Hazelnuts, port, the water from the dried mushrooms and cook until the liquid has reduced.

* Add 50 g of butter, fresh thyme, salt and pepper - cook for a further 2 minutes.

* Allow the mixture to cool and drain in a colander.

* Cut the filo pastry in half so that you have 12 square shaped sheets.

* Melt the remaining butter and carefully brush 3 squares of filo pastry using only the clear butter, not the buttermilk. Place each square on top of each other.

* Spoon a quarter of the mushroom mixture into the centre of the filo pastry and top with a quarter of the cheese. Pull up the edges of the pastry and lightly squeeze to form a parcel. Do the same for the remaining 3 parcels.

* The parcels keep well in the fridge for a day. When ready to cook brush the parcels with more melted butter and place on a buttered tray.

* Cook in an oven pre-heated to 200 c for about 15 -20 minutes until golden brown.

* Serve with a sauce of your choice such as tomato or roast red pepper and fresh tarragon.

01986 784214