from Le Baou d'Infer, France

• 20 small tight cepes wiped and halved 
• 2 tbs. ground nut or canola oil 
• 40 g unsalted butter 
• 20 leaves of flat leaf parsley picked with the stalks 
• 150 ml of red wine reduced to 50 ml 
• 3 shallots peeled and chopped as finely as possible 
• 75 ml of olive oil 
• Salt and pepper 

First, make the vinaigrette. To reduce the wine, use a heavy sauce pot over medium-low heat, stirring occasionally until it reduces by 2/3. Allow the reduced wine to cool, then mix in the shallots and olive oil and season with the salt and pepper to taste. 

Then, get your largest frying pan extremely hot, add the ground nut oil and then the halved cepes. Fry for 2 minutes each side until golden brown. Add the butter and parsley and fry for a further minute, season well and serve topped with the red wine vinaigrette.