INGREDIENTS
150 gs
butter
150 gs
parsnips
50 gs
pecan halves
50 gs
blanched almonds
30 gs
pine nuts
2 larges
leeks
200 gs
chestnut mushrooms
200 gs
chestnuts
2 larges
garlic cloves
3
rosemary sprigs
1/2 small bunch
sage
4
thyme sprigs
1 bunch
parsley
100 gs
breadcrumbs
50 gs
flour
100 mls
maple syrup
200 gs
feta cheese
3 larges
eggs