This introduced gamebird may be currently out of season, but thanks to freezers they are now easily acquired at any time of year. This recipe couples this delicious bird with that wonderful spring mushroom, St George’s . . . 2 Oven ready pheasants, each halved 1 Onion 2 Carrots 2 Cloves garlic 100g Pearl barley […]
Soak the wild mushrooms in near-boiling water for 20 minutes. Meanwhile, slowly fry the bacon until crisp in half the butter, adding a dash of oil to prevent burning. If using Jew’s ear mushrooms, shred finely and add towards the end of the cooking process. Drain the mushrooms (reserving the stock, of course), chop roughly and add to the bacon along with a large pinch of spicy paprika
The unseasonal Arctic weather means our wildlife could do with a helping hand and this is an easy way to help them out while adding colour to any garden or even window sill. These fatty cakes are easy to make (great for kids) and are also a good way of using up kitchen scraps after […]
This hearty casserole is a brilliant way to harness the summer mushroom bonanza. It combines heady red meats with the powerful flavours of dried porcini, but no doubt you could play with robust vegetables (e.g. pumpkin, parsnip or or beetroot) – or you could use beans. 500g Casserole beef, lamb, venison or horse 150g Fresh […]
I am indebted to newsletter reader Jon Bemrose for the inspiration behind this delicious vegetarian recipe which utilises some of the best late autumn mushrooms. Vegetarian “black pudding” 1x400g tin of black beans, drained (240g net) 1 clove garlic, crushed/finely chopped 1/2 a nutmeg, grated fine (or 1/2 teaspoon) 1/2 teaspoon ground mace 6 to […]
Morels are the first seriously delicious mushrooms of the year to emerge. This delicious recipe merges their superb flavour (surely these must be in anyone’s top half-dozen wild mushrooms?) with yoghurt to create a light, creamy, dish with a hint of sour .
Bring the stock to the boil, then cook the chicken for five minutes. Add all the other ingredients except the lime and coriander and simmer for three minutes. Meanwhile, zest and juice one lime and add to the soup. Taste, water down with boiling water if necessary and serve, garnished with chopped coriander and wedges of lime).
This quirky Welsh twist on the classic pasta sauce harnesses the creamy texture of fresh hazelnuts, coupling this with the wonderful flavours of genuine farmhouse Caerphilly . . . 200g Fresh hazelnuts 200g Farmhouse Caerphilly (avoid the industrial version) 200g Fresh parsley (preferably home-grown) 3 Cloves fresh garlic 10g Coarse sea salt 100ml Hazelnut oil […]
For my taste, many big summer mushrooms need something extra. Large porcini are certainly best dried and it seems a pity to mask the delicate flavour of a parasol, but here I am talking here most specifically about Macrosporus. This recipe harnesses their natural qualities by adding grilled cheese and spicy oil, but it would also work really well with large cultivated mushrooms – particularly those labelled ‘flats’ or ‘Portobellos’.
I am deeply indebted to newsletter reader, Jon Bemrose, for this delicious recipe which harnesses the rich flavours of wood or field blewits . . . .