Serves 4

  • 200g andouille
  • 4 large buckwheat pancakes (pre-bought or make your own!)
  • 2 carrots
  • 1 leek
  • 1 stick celery
  • 1 onion
  • 2 tbsp finely chopped chives
  • 2 tbsp light single cream (5% fat)
  • 3 tbsp wholegrain mustard
  • 25g butter
  • Salt
  • Freshly ground pepper

Preparation: 15 minutes
Cooking: 15 minutes

  • Peel and cut the carrots into ribbons using a vegetable peeler
  • Finely chop the onion into thin rounds, dice the celery and cut the sausage in 16 thin rounds
  • Wash and cut the leek into two lengthways before cutting into long strips. Boil for five minutes in a small pan of salted boiling water until softened
  • Add the carrots and celery to the leeks and cook for one more minute
  • Drain the vegetables and set aside
  • Add 10g butter to a pan and sauté the onion, season with salt and pepper
  • To make the sauce, mix the mustard and cream
  • Heat a pancake pan on low heat, add a small knob of butter. Lay the first pancake flat in the pan
  • Top the pancake with the vegetables, 4 slices of sausage, a little sauce and sprinkle with chopped chives. Cook for 2 to 3 minutes until golden, fold the pancake edges towards the middle and finish cooking until crispy
  • Season with salt and freshly ground pepper and serve immediately with a glass of cider
  • Repeat with the remaining pancakes adding a fresh knob of butter each time.