Main Courses
Dryad’s Saddle Kebabs with Za’atar and Lemon
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READ MORE: Dryad’s Saddle Kebabs with Za’atar and LemonYou can use any firm, meaty mushrooms for these kebabs, but they’re a great way to use young, juicy dryad’s saddles. The Mediterrannean flavours of the kebabs are perfect for…
Penne with Hogweed, Garlic and Chilli
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READ MORE: Penne with Hogweed, Garlic and ChilliThis easy pasta is the perfect way to enjoy the delicious flavour of freshly picked hogweed. It uses storecupboard ingredients and can be quickly rustled up. As with any simple…
Grilled steak with Scarlet Elf Cups and Herb Butter
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READ MORE: Grilled steak with Scarlet Elf Cups and Herb ButterSteak and mushrooms is a classic pairing. Any firm, well-flavoured mushrooms will work here, but we’re using pretty scarlet elf cups, which make their appearance just in time for Valentine’s…
Pennywort Salad with Soba Noodles and Sesame
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READ MORE: Pennywort Salad with Soba Noodles and SesameThis refreshing combination of juicy pennywort leaves, cool slippery noodles, and crunchy sesame seeds makes a perfect light meal or can form part of a larger spread of Asian-inspired dishes.…
Spaghetti with Scarlet Elf Cups and Wild Garlic
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READ MORE: Spaghetti with Scarlet Elf Cups and Wild GarlicDelicate scarlet elf cups are gently cooked in butter with wild garlic, lemon and chilli to make a delicious pasta dish that’s perfect for early spring. Vegans can replace the…
Wild Garlic and Cheddar Tart
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READ MORE: Wild Garlic and Cheddar TartThis rich and indulgent tart is a delicious way to eat wild garlic. It’s best made with young, tender leaves picked early in the season. If you’re using more mature…
Pan-Fried Salmon with Wild Garlic Salsa Verde
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READ MORE: Pan-Fried Salmon with Wild Garlic Salsa VerdeThis tart, gutsy sauce is very versatile: it’s great with steak, chicken or fish and makes a delicious alternative to ketchup on your chips. Here it is served with salmon…
Wild Garlic and Potato Gnocchi
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READ MORE: Wild Garlic and Potato GnocchiThe humblest of ingredients – flour, potatoes, egg – combine with a handful of wild garlic leaves to make these easy, delicious homemade Italian dumplings. You can serve them simply…
Oyster Mushroom Masala
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READ MORE: Oyster Mushroom MasalaOyster mushrooms absorb flavours brilliantly. They are used to delicious effect in this dish, inspired by the fresh, fragrant vegetable curries of Kerala in South India. Curry leaves add a…
Blewit Stroganoff
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READ MORE: Blewit StroganoffCold-weather mushrooms in a tasty cold-weather supper. The rich flavour and meaty texture of blewits make them perfect to use in this dish, but you can use any firm, tasty…
Chinese-Style Greens With Oyster Mushrooms
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READ MORE: Chinese-Style Greens With Oyster MushroomsUse any leafy greens you can lay your hands on for this dish – spring greens, broccoli or kale – but if you can find them, it’s especially good with…
Braised Chicken in White Wine with Winter Chanterelles
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READ MORE: Braised Chicken in White Wine with Winter ChanterellesThe classic combination of chicken, white wine, garlic and thyme is enhanced by the rich, woodsy flavour of winter chanterelles in this simple autumnal casserole. Use any chicken pieces you…
Hedgehog Pie with Ham, Cider and Tarragon
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READ MORE: Hedgehog Pie with Ham, Cider and TarragonDon’t worry, we’re not advocating eating endangered wildlife – the hedgehogs in this autumnal pie are strictly of the fungal variety! Hedgehog fungi have a firm, almost meaty texture, and…
Sausage and Lentil Casserole with Blewits
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READ MORE: Sausage and Lentil Casserole with BlewitsA warming supper for the cold months when the blewits are out – though at other times of the year you can of course use any firm, tasty mushrooms. That…
Thai Red Curry with Oyster Mushrooms
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READ MORE: Thai Red Curry with Oyster MushroomsOyster mushrooms have a firm texture and are brilliant at absorbing other flavourings which is perhaps why they are used so widely in Asian cooking. This curry is based on…
Wild Mushroom Linguine al Cartoccio
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READ MORE: Wild Mushroom Linguine al CartoccioWhen your foraging expedition turns up only a handful of good mushrooms, this is a brilliant way to make them into a meal for two. Bulked out with some cultivated…
Herb Omelette with Champignons
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READ MORE: Herb Omelette with ChampignonsFairy ring champignons, especially the tiny ones, need the briefest of cooking, making this about as fast as food gets – from field to table in around 10 minutes flat.…
Field Mushroom Tartlets
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READ MORE: Field Mushroom TartletsTasty field mushrooms swathed in a rich, creamy filling encased in crisp, buttery pastry: these tartlets are delicious warm from the oven or cold for a packed lunch. The quantities…
Field Mushroom Dauphinoise
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READ MORE: Field Mushroom DauphinoiseA rich, comforting, slow-cooked vegetarian supper dish that would also make a delicious accompaniment to grilled meat or fish. Use all milk in place of the milk and cream for…
Baby Chanterelle Soup with Garlic Crostini
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READ MORE: Baby Chanterelle Soup with Garlic CrostiniSmall, juicy chanterelles bring their woodsy nuttiness to this quick and easy soup. It is delicate and light, but thanks to the garlic-rubbed toast, satisfying too. With a dish this…
Pappardelle with Chanterelles
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READ MORE: Pappardelle with ChanterellesThis pasta dish celebrates the nutty, forest flavour of chanterelles, with pine-scented rosemary and mellow Madeira in a garlicky cream sauce. You can use any ribbon pasta, but egg pappardelle…
Chanterelle, Kale and Emmental Pizza
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READ MORE: Chanterelle, Kale and Emmental PizzaWoodsy chanterelles, nutty emmental, earthy kale and fragrant thyme combine to make a special pizza of mellow autumn flavours. Creamy dollops of crème fraîche bring everything together – in Italy…
Asian-style Noodle Soup with Teriyaki Parasols
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READ MORE: Asian-style Noodle Soup with Teriyaki ParasolsThis is perfect when you want something clean-flavoured but satisfying: a soothing broth infused with the warm aromatics of ginger, star anise and rice wine accompanies soft noodles and fresh…
Penny Buns with Garlic Mash and Sorrel Gremolata
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READ MORE: Penny Buns with Garlic Mash and Sorrel GremolataIf you’re lucky enough to find some prized penny buns, this simple but elegant supper showcases them beautifully – but you could use any good-flavoured, firm mushrooms. Velvety, garlic-scented mash…