To make the filling, heat the oil in a large pan and fry the chicken for 5 minutes. Add the
chives and apples and then the flour. Stir in the stock and seasoning. Cook for 20 minutes.
To make the pancakes, sift the flour into a bowl together with a pinch of salt. Make a well in
the centre and drop in the egg. Beat it in gradually with the milk to form a smooth batter. Heat
the oil in a 15cm / 6in omelette pan. Pour off the oil and add one-quarter of the pancake mixture.
Tilt the pan to cover the base with the mixture and cook for 2-3 minutes. Turn the pancake over and
cook for a further 2 minutes. Stack each pancake on top of one another and keep warm.
For the sauce, put the cranberry sauce, stock and honey into a pan. Heat gently until melted.
Blend the cornflour with 20ml / 4 tsp cold water, stir it in and bring to the boil. Cook, stirring
Lay the pancakes on a chopping board, spoon the filling into the centre and fold over around the
filling. Put on a plate and spoon on the sauce. Serve with a fresh green vegetable.