Main Courses
Seabass with Scarlet Elf Cups and Wild Garlic
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READ MORE: Seabass with Scarlet Elf Cups and Wild GarlicThis quick supper is surprisingly elegant, and surprisingly colourful for one made with ingredients that are in season in the late British winter! Vivid red elf cups and bright green…
Pearl Barley Risotto with Morels and Wild Garlic
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READ MORE: Pearl Barley Risotto with Morels and Wild GarlicThis ‘risotto’ uses pearl barley instead of rice. Its nutty flavour and light yet pleasantly nubbly texture work well with the richness of the morels – and it also happens…
Roast Hen of the Woods with Bulgur and Feta
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READ MORE: Roast Hen of the Woods with Bulgur and FetaHen of the woods has a lovely deep flavour and, if cooked carefully, a good texture. Roasting it in the oven in this way gives succulence with nice crispy edges.…
Hen of the Woods Ravioli with Walnut Brown Butter
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READ MORE: Hen of the Woods Ravioli with Walnut Brown ButterYou could use any tasty mushrooms here, but the rich, deep flavour of hen of the woods makes these pasta parcels something special, and the walnut butter gives a lovely…
Cauliflower Fungus Soup with Coconut and Lime
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READ MORE: Cauliflower Fungus Soup with Coconut and LimeSomewhere between a Thai hot-and-sour soup and a Malaysian laksa, this spicy, aromatic soup replaces the usual noodles with tasty ribbons of stir-fried cauliflower fungus.
Cauliflower Fungus ‘Pasta’ with Lemon and Chilli
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READ MORE: Cauliflower Fungus ‘Pasta’ with Lemon and ChilliA pasta dish with no pasta in it? That’s right: instead, we’re using ribbons of tasty, toothsome cauliflower fungus, with the otherwise classic combination of garlic, chilli, lemon and cream.…
Truffled Mac and Cheese
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READ MORE: Truffled Mac and CheeseIf you see this upmarket version of the classic American comfort food on a restaurant menu, chances are it will have been made using truffle oil. Good as that may…
Roast Chicken With Summer Truffle And Thyme
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READ MORE: Roast Chicken With Summer Truffle And ThymeThere are many ways to use a precious summer truffle, and for the most part our advice would be to keep it simple. This recipe is hardly complicated, though: a…
Baked Mushroom Risotto
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READ MORE: Baked Mushroom RisottoThis recipe gives you all the creamy comfort of a risotto, with a lot less stirring. It’s a great method if you’re lucky enough have some really good mushrooms (such…
Hogweed and Wild Garlic Pakoras
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READ MORE: Hogweed and Wild Garlic PakorasThese crunchy, Indian-style chickpea flour fritters are mildly spiced to accentuate the distinctive flavour of tender young hogweed shoots, with wild garlic adding oniony savouriness. If you have some of…
Sautéed Hogweed with Fried Eggs and Parmesan
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READ MORE: Sautéed Hogweed with Fried Eggs and ParmesanServed with some good bread, this is a quick and tasty lunch or supper dish for late spring. Juicy young hogweed shoots are fried with garlic then dressed with olive…
Hogweed Minestrone
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READ MORE: Hogweed MinestroneThis gutsy soup of butter beans, orzo pasta and hogweed in a tomato broth is a meal in a bowl. With some cans and dried pasta on standby it can…
Wild Mushroom Coulibiac
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READ MORE: Wild Mushroom CoulibiacBased on a classic Russian pie, this makes a spectacular vegetarian centrepiece for a festive meal. Creamy risotto is layered with wild mushrooms, wrapped in Swiss chard leaves, baked in…
Roast Partridge with Sweet Chestnuts, Wild Mushrooms and Bacon
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READ MORE: Roast Partridge with Sweet Chestnuts, Wild Mushrooms and BaconA classic combination of late-season flavours that would make an excellent wild alternative to turkey for Christmas (and much quicker to prepare). You’ll need one partridge per person. Serve with…
Vegetable Noodles with Wood Ears
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READ MORE: Vegetable Noodles with Wood EarsWood ears are mild in flavour but have a firm, velvety texture. They are widely used in Chinese cooking, which places great importance on texture. This recipe is loosely based…
Puffball Burgers
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READ MORE: Puffball BurgersThese are possibly the tastiest, juiciest veggie burgers we’ve ever made – largely thanks to the mushrooms they contain. Giant puffballs, especially the bigger specimens, contain lots of water and…
Puffball Parmigiana
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READ MORE: Puffball ParmigianaBased on the southern Italian dish Melanzane Parmigiana, this recipe substitutes battered slices of giant puffball for the classic aubergines. It takes a little time to prepare, but the silky,…
Wild Garlic and Potato Frittata with Wild Mushrooms
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READ MORE: Wild Garlic and Potato Frittata with Wild MushroomsA deliciously simple frittata of potato and wild garlic is topped with garlic-scented mushrooms. You can use any well-flavoured, firm fungi, but we’ve used pretty scarlet elf cups to make…
Wild Mushroom and Garlic Tarts
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READ MORE: Wild Mushroom and Garlic TartsVelvety garlic mushrooms, scented with herbs, with crisp buttery puff pastry: a match made in heaven, and so easy to make. Use any firm, well-flavoured mushrooms you can find, but…
Stir-Fried Noodles With Oyster Mushrooms
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READ MORE: Stir-Fried Noodles With Oyster MushroomsThis simple stir-fry takes less time than it would to order a takeaway. You need to get your wok really hot and to cook everything briefly. Meaty-textured oyster mushrooms are…
Oyster Mushroom Bao Buns
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READ MORE: Oyster Mushroom Bao BunsBao – soft, slightly sweet steamed buns stuffed with a mixture of barbecued meats, vegetables, herbs, and pickles – are a popular street food snack across China and Southeast Asia.…
Poplar Fieldcaps with Spelt Spaghetti, Ricotta and Walnuts
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READ MORE: Poplar Fieldcaps with Spelt Spaghetti, Ricotta and WalnutsPoplar fieldcaps have a rich savouriness that some say is almost like bacon. In Italy, where the mushrooms are known as pioppino, they’re used in the simplest of pastas and…
Miso Ramen with Poplar Fieldcaps
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READ MORE: Miso Ramen with Poplar FieldcapsIn Japan, poplar fieldcaps are known as yanagi-matsutake and are often used, fresh or dried, in stews, stir-fries and soups. Their texture and flavour work well in this simple vegan…
Green Curry with Chicken of the Woods
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READ MORE: Green Curry with Chicken of the WoodsThis aromatic curry is an excellent way to use chicken of the woods, and with ready-made spice pastes so widely available now it’s also very easy to make. Most or…