English apple and walnut strudel

Method

1. For the crêpes: put the milk in a bowl, whisk in the eggs and slowly add the flour. Stir in the butter, sugar and chopped rosemary.

2. For the filling: peel and dice the apples. Melt the butter in a pan and add the apples, sugar, cinnamon and star anise. Fry for 5 minutes. Add the sultanas and walnuts and fry for a further 2 minutes. Take off the heat and chill. Pick out the star anise and cinnamon.

3. Once this is done, make the crêpes in a non-stick pan with a knob of butter - the mixture should make 4. Cook until lightly golden on both sides.

4. Lay a sheet of cling film on a work surface. Place a crepe on the cling film, and spoon on quarter of the filling. Use the cling film to roll the filling in the crepe, folding in the edges halfway, to form a sausage shape. Repeat with the remaining crêpes. Cover in cling film and put into the fridge to set (approximately 1 hour).

5. Preheat the oven to 180C/gas 4.

6. For the pastry: lay out 1 sheet of filo pastry, brush with butter and sprinkle over a little sugar. Lay another layer of filo on top and brush with more melted butter and more sugar. Wrap a crêpe inside the pastry and brush the top with butter. Repeat with the remaining pastry and crêpes.

7. Melt a little butter in an ovenproof frying pan and brown the strudels on all sides. Transfer to the oven and finish cooking for 4 minutes.

8. Slice on the angle and serve with cream, honey and shredded mint leaves.