Pancake Parcels

For the Filling:
30ml / 2 tbsp oil
450g / 1 lb minced chicken
30ml / 2 tbsp chopped fresh chives
2 green eating apples, cored and diced
25g / 1oz flour
175ml / 6fl oz chicken stock
salt and black pepper

For the Pancakes:
115g / 4 oz plain flour
pinch of salt
1 egg, beaten
300ml / 1/2 pint milk
oil for frying

For the Sauce:
60ml / 4 tbsp cranberry sauce
50ml / 2 fl oz chicken stock
15ml / 1 tbsp clear honey
15g / 2 oz cornflour

To make the filling, heat the oil in a large pan and fry the chicken for 5 minutes. Add the chives and apples and then the flour. Stir in the stock and seasoning. Cook for 20 minutes.

To make the pancakes, sift the flour into a bowl together with a pinch of salt. Make a well in the centre and drop in the egg. Beat it in gradually with the milk to form a smooth batter. Heat the oil in a 15cm / 6in omelette pan. Pour off the oil and add one-quarter of the pancake mixture. Tilt the pan to cover the base with the mixture and cook for 2-3 minutes. Turn the pancake over and cook for a further 2 minutes. Stack each pancake on top of one another and keep warm.

For the sauce, put the cranberry sauce, stock and honey into a pan. Heat gently until melted. Blend the cornflour with 20ml / 4 tsp cold water, stir it in and bring to the boil. Cook, stirring until clear.

Lay the pancakes on a chopping board, spoon the filling into the centre and fold over around the filling. Put on a plate and spoon on the sauce. Serve with a fresh green vegetable.