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What you need:

75g cubed pancetta
150g baby chestnut mushrooms, sliced
2 garlic cloves, crushed
500g carton fresh four cheese sauce
Large handful baby spinach leaves
4 thin savoury pancakes
25g Parmesan, grated
Small handful fresh parsley

What  you do:

Preheat the oven to 200 C /400 F /gas mark 6.

 In a medium frying pan, dry-fry the pancetta for 5 minutes until golden. Add the mushrooms and garlic and cook for a further 3 minutes. Stir in three-quarters of the cheese sauce and heat until just bubbling. Add the spinach and cook for 1 minute until just wilted . Set aside.

Take 1 pancake and spoon a quarter of the filling down the centre. Carefully roll the pancake up and put into a baking dish. Repeat with remaining pancakes. Drizzle the remaining cheese sauce over the pancakes, sprinkle with grated Parmesan and season to taste. Bake for 15 minutes, until piping hot and turning golden.

Scatter with roughly chopped parsley and serve with plenty of green  salad.

 

 

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