Recipes

This mushroom is patchily distributed across most of England and Wales (it’s more common in Scotland), but on the Continent – and particularly in Spain – it even more highly prized than cepes. This recipe is heavily based on one on Roger Philips’s excellent website.

Gently cook the morels in the stock, remove to a plate and allow to cool, meanwhile, do the same with the St Georges along with the sliced garlic, cook then remove to cool. Check the seasoning of the cooking stock, adjust if needed. Soak the gelatine leaves until soft, then add to the stock and stir in until dissolved. Pour a thin layer into the lined dish and chill until set. Arrange the morels artfully across the jellied stock layer (this is going to be the top, so you could also add herbs or finely sliced carrots or peppers for decoration). Then add another thin layer of stock and chill until set. Now add the St George’s and garlic mix and pour over just enough of the remaining stock to cover. Chill again, preferably overnight before inverting it onto a cold plate. Eat with crusty bread, pickles and some salad leaves.

Gently sauté the onion, garlic and mushrooms in a little nut oil until softened. Add the rosemary, thyme, drain off and reserve any liquid. Tip just over half the onion, mushroom and herb mix into a processor with the beans and Marmite, then blend into a smooth paste, adding a little cooking liquid to moisten if necessary. Allow to cool. Meanwhile, toast the chopped hazelnuts in a dry pan over a light heat, making sure not to burn. Stir this, the unprocessed mushroom mix and the chopped parsley into the mushroom paste and mix well. Season with salt and black pepper and serve on toast with a side salad.