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Field Mushroom Tartlets

Tasty 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...

Herb Omelette with Champignons

Fairy 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....

Wild Mushroom Linguine al Cartoccio

When 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...

Radicchio, Sweet Chestnut and Blue Cheese Salad

This refreshing winter salad is a vibrant mix of flavours and textures: bitter leaves, crunchy fennel, buttery sweet chestnuts, juicy oranges and salty blue cheese. Excellent with cold roast pork,...

Chocolate Hazelnut Fondant with Drunken Sloes

If you’ve made our recipe for sloe gin and/or sloe cider, this is the perfect way to give the booze-soaked fruit a final, glorious send-off. The sloes taste a little...

Chestnut Soup with Pancetta and Cavolo Nero

This hearty Tuscan-inspired soup is a great way to make a meal out of a modest haul of sweet chestnuts, or to use up any left over from making our...

Blackberry, Lemon and Ginger Wine Posset

A posset is a traditional English pudding, where tart fruit juice (sometimes with a splash of alcohol) is added to warmed, sweetened cream in such proportions that it causes the...

Thai Red Curry with Oyster Mushrooms

Oyster 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...

Sausage and Lentil Casserole with Blewits

A 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...

Sweet Chestnut Mont Blancs

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,...