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This isn’t a strict recipe – it’s more of a template that you can adapt to whatever autumn fruits are available. The only stipulation is that half the weight of...
In this recipe, sliced apples are topped with cake batter, a layer of brown sugar and some apple juice. Before it goes into the oven it all looks rather unpromising...
There’s a distinctly festive feel to this simple chestnut preserve – the peeled, cooked nuts are steeped in an aromatic syrup infused with orange, cinnamon and vanilla and a shot...
Named after the famous mountain, Mont Blanc is a classic Swiss-French dessert of sweetened chestnut purée, traditionally piped in fine threads into a mound on top of a meringue base,...
Known in France as marrons glacés, these fudgy, syrup-soused chestnuts are a traditional wintertime treat believed to date back to the sixteenth century. Though they take a few days to...
Known in Italy as dolci di noci, these delicious cookies have a crisp exterior and soft, chewy centre. They are quick and simple to make – and also happen to...
A close relative of the more familiar Bakewell and treacle tart, this is comfortingly old-fashioned yet unusual. The flavour of the roasted hazelnuts is gently accentuated with brown sugar, honey...
This ‘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...
This nifty way of cooking hen of the woods compresses frilly chunks of the mushroom into tasty, juicy ‘steaks’ – perfect for a satisfying post-forage sandwich. Just add freshly picked...
This 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...
