1

Put the mushrooms, stalk-side up, on a large baking tray. Add a sage leaf plus ½ teaspoon oil and ½ teaspoon water to each mushroom and scatter on the pine nuts. Season then bake for 10-12 minutes, or until softened.

2

Preheat the oven to 190°C, fan 170°C, gas mark 5. Dry fry the pine nuts in a nonstick frying pan for 2-3 minutes until golden. Set aside.

3

Meanwhile, wilt the spinach with 2 tablespoons water in a wok or large frying pan, stirring regularly. Season to taste with the nutmeg and some salt and pepper. Drain well then squeeze out any excess liquid. Chop and set aside.

4

To assemble the parcels, put one sheet of filo on a board and mist with cooking spray. Fold in half, then mist again. Put a spoonful of the chopped spinach in the centre, top with one of the mushrooms, then bring the corners of the pastry up and scrunch them loosely at the top to form a snug shell around the mushroom. Repeat with the remaining pastry, spinach and mushrooms, then scatter the Stilton between them. Transfer to 2 large baking trays and bake for 12-15 minutes, until the filo is crisp and golden. Serve immediately with salad.