Beetroot Blinis With Garlicky Mushrooms

Makes about 30

150g (5oz) buckwheat flour 7g sachet fast-action yeast 250ml (8fl oz) milk, warmed 2 eggs, beaten

25g (1oz) butter, melted

FOR THE TOPPING:

150g (5oz) vacuum-packed cooked beetroot

3tbsp crème fraiche

125g (4oz) ricotta

Small bunch dill, half roughly chopped

40g (1½oz) butter 250g (9oz) button mushrooms, sliced 3 cloves garlic, finely chopped

1 In a bowl, whisk together the flour, yeast, milk and eggs until smooth. Leave in a warm place for 30 mins, until frothy. Heat a large frying pan over a medium heat, brush with some of the melted butter and drop dessertspoonfuls of batter into the pan, spacing them 5cm (2in) apart. Cook for 1½ mins before turning and cooking for another min. Repeat until all the batter has been used.

2 For the topping, in a food processor, whizz together the beetroot, crème fraiche and ricotta. season and stir in the chopped dill.

3 Melt the butter in a large frying pan, add the sliced mushrooms and chopped garlic and cook until the mushrooms are golden.

4 to serve, warm the blinis in the oven or microwave if you’ve made them ahead, then top with a teaspoonful of the beetroot mixture and a few mushrooms. Garnish with small sprigs of dill.

PER BLINI: 57 Calories 3.5g Fat 2g saturated Fat 6g Carbohydrates