Michel Roux served up a tasty mille feuille with mushroom mousse, Madeira, tarragon, girolle, smoked paprika and puff pastry on Roux Back Down The River.

The ingredients are: 500g all-butter puff pastry and pinch of cayenne, paprika or chilli flakes, optional.

For the filling: 2 shallots, finely chopped, 450g chestnut mushrooms, finely chopped, 25g butter, salt and freshly ground black pepper, small bunch tarragon leaves, chopped, splash of Madeira and 200ml double cream.

For the garnish: handful girolle mushrooms, chopped, knob of butter, squeeze of lemon juice and small handful chives, chopped, to garnish.

See recipes by Michel in his book titled: Michel Roux at Home: Simple and delicious French meals for every day available from Amazon now.