Here is the method for the basil oil. This oil is an essential in the kitchen. I use it for garnishing and to give a final kick in my dishes. Pick the leaves and blanch for 10 seconds in boiling water, strain and re-fresh in ice cold water. Whiz the leaves together with the oil and salt on high speed in a food processor. This oil retains a nice shiny green color for up to one week if kept in a refrigerator. Ideally, when preparing this recipe try to look out for firm, button mushrooms. Rinse your mushrooms under running water and leave whole if using the button mushrooms. Alternatively, chop the large mushrooms into thick chunks. Meanwhile prepare your mille-feuille. On a large chopping board brush a sheet of filo with the melted butter, repeat process with the remaining 3 sheets. Now sprinkle the top of the pastry with the hazelnut flakes and some fresh ground pepper. Transfer the pastry on a greased baking tray and using a sharp chopping knife, cut through into neat rectangles. Bake in a moderate oven until nice and golden. Next, prepare the filling by shallow frying the mushrooms together with the finely chopped shallot and garlic in a spoon of butter. At this stage, if the pan is too dry, moisten up with a few drops of white wine. Stir in the cheese and the fresh cream. Reduce until sauce has thickened, correct seasoning and finish with some chopped parsley. To serve; Lay a large spoon full of mushrooms on a serving plate and cover with a layer of pastry. Repeat the same process with another layer of mushrooms on top of the pastry and again with the pastry. Finally, serve the mushroom and gorgonzola mille-feuille drizzled with basil oil and a small bouquet of salad. Suggested accompanying wine: DELICATA Grand vin de Hauteville Viognier D.O.K. Superior Malta