Charred aubergine, Jerusalem artichoke veloute, winter chanterelles, parmesan, chestnuts

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

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 to taste.

Slice the aubergine lengthways into 8 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 (cooked.) Season each cooked slice with salt and pepper.

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

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

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 4 minutes to heat back through

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