Duchy butternut squash, walnut and Stilton stuffed pancakes

1. Sift the flour and seasoning into a large bowl, make a well in the centre and add the eggs. Gradually whisk in the milk to make a smooth batter, or blitz all the ingredients together in a food processor.

2. Heat a little oil in a 20cm diameter non-stick frying pan until hot, pour a little of the batter into the pan and immediately tilt the pan to spread the batter thinly and evenly over the base. Cook until the base is golden then turn and cook the other side. Transfer to a plate, interleave with greaseproof paper and keep warm in the oven. Use the batter and a little oil to make seven more pancakes.

3. Fry the squash in a deep frying pan in the hot oil until lightly browned then add the sage and stock. Cover and simmer for 8-10 minutes or until just tender and the liquid has evaporated. Mix with the walnuts, soured cream and half the Stilton. Season to taste.

4. Preheat the oven to 180°C, gas mark 4. Divide the squash mixture between the pancakes and either fold or roll up. Place in a baking dish and scatter over the remaining crumbled Stilton and breadcrumbs and bake for 15 minutes or until crisp and golden. Serve hot.