When it comes to finding a chef who can add that exclusive touch of class to the simplest of dishes, writer, performer, wit, bon vivant and unashamed food fanatic Nataniël is the obvious choice.

This recipe was featured in Clover's recipe booklet released with the September 2004 issue of Sarie.

Serves: 4 portions

Cook and rate this recipe and you could win great prizes for your kitchen.

1 sheet frozen Phyllo pastry
30 ml Clover butter
30 ml vegetable or grape-pip oil
200 g brown mushrooms
200 g Potabellini mushrooms
100 g Shiitake mushrooms
375 ml Clover Cheddar, roughly grated
4 twigs of fresh thyme
Extra fresh thyme for garnish

• Pre-heat oven to 180ºC.
• Roll out pastry slightly and cut into a big circle. Place onto non-stick baking plate.
• Heat butter and oil in pan. Cut mushrooms into strips and stir-fry till cooked but firm. Place mushrooms on pastry circle (leave open 2 cm edge). Sprinkle cheese. Strip thyme leaves from twigs and sprinkle. Fold edge of dough back over, allowing the biggest part of the pastry to remain open.
• Bake in oven for 25 minutes or until the pastry is golden brown.
• Flavour with black pepper and cut into slices. Serve with the extra fresh thyme.

Nataniël says:  Two things that make every kitchen crisis-proof: a roll of frozen Phyllo pastry and a sturdy block of cheddar cheese. The variations on this type of pastry are endless; substitute the mushrooms with asparagus, olives, onion, salami, smoked viennas, anchovies, or roasted sweet peppers. Serve with fresh herbs of your own choice. Cold or hot, quick to prepare, serve as cocktail snack with wine or as a light meal with green salad.