Dried Ceps (Porcini) Mushrooms 100g Bag

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Heat the oven to 180C (160 fan)/350F/gas 4. Transfer the lentils to a deep 20cm casserole dish and top with the celeriac-potato mix. Bake for 20 minutes, then finish under the grill to get a nice golden top. To cook: Fry in butter over a high heat or grill, brushed with olive oil for 5-10 minutes, sprinkled with chopped fresh parsley and garlic. Gigante

Known as cèpes in France and porcini in Italy, these creamy yellow mushrooms have a good flavour and a velvet-like texture. They are quite meaty and have a spongy underside, rather than gills. Available all year. Preheat the oven to 180C/gas mark 4 and line two baking trays with lightly oiled foil. Put the ginger, green chilli and cumin seeds into a pestle and mortar along with a small pinch of salt, bash to a coarse paste and leave to one side. Tip the mushrooms into a large bowl, then return the pan to the heat, add the remaining oil, and the onion and garlic and fry gently for about 8-10 minutes, until the onion is soft.

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Named after the enoki tree that it grows on, the wild variety has a tiny yellow-orange cap with a long, slender stem, the more common cultivated variety are a creamy colour. They have a sweet, fruity flavour with a slight crunch and are native to Japan where they are widely used. Available all year. Wild mushrooms with a nutty flavour, these are especially popular in Italy where they are known as porcini. I did a similar thing, with far less excuse, with a rose hip and another red berry on one occasion – I never worked out what I’d bitten into on that occasion.

Transfer the dough to a stand mixer with a paddle attachment. Paddle on a low speed. Begin to incorporate the eggs one at a time, making sure each egg is mixed thoroughly before adding more. This should only take a few minutes. Keep scraping down the side of the bowl to ensure the dough is fully incorporated. To cook: Fry in butter over a high heat or grill, brushed with olive oil for 5-10 minutes, sprinkled with chopped fresh parsley and garlic. Chanterelle Fly agaric, peppery bolete and the miller – all good signs that there may ceps about under pine and spruce Meanwhile, in a large saucepan, heat the olive oil and butter, then add the whole garlic cloves and onions, then sprinkle with the sugar. Sauté for 5 minutes, until the onions are soft. Add the St George’s, morels and horse or button mushrooms and sauté for 2 minutes. Season with a pinch of salt, then add the rice, coating with the mixture and add the wine and lemon. Bring to a high simmer to reduce the liquid. Line a ceramic dish at least 40cm long with clingfilm, letting it overhang the sides, and place the salmon fillet skin-side down inside the dish. Spoon the spice cure evenly over the salmon, making sure the whole fillet is covered. Wrap the clingfilm tightly around the fillet so the mixture stays in place. Refrigerate for 3 days to cure.To cook: Sauté in a little butter to release the juices, then turn the heat up to concentrate the flavour. Chestnut To prepare: Rinse briefly under cold running water and dry before use. Do not peel. Chop roughly before cooking. I’d be interested to know if those who are more widely into foraging consider that a more or less surprising mistake than confusing a cep with a deadly webcap? Ivy and elder look nothing like each other. Fly agaric ( amanita muscaria), the miller ( Clitopilus prunulus) and peppery boletes ( Chalciporus piperatus) are often clues to good hunting -grounds, especially under spruce trees. I find the relationship between ceps, spruce trees, the miller and the peppery bolete to be so reliable that I believe (though i’ve seen no scientific research to prove this) that the relationship is more than just shared habitat, but a complex interdependency. It has been known for some years that peppery boletes are parasitic on fly agaric mycelia, but I suspect there is more at play here. Who knows what complex battles, alliances and trades are going on beneath our feet!? For the churro dough, on high heat boil everything together in a pot, except for the eggs and flour. This should be done only until the butter has just melted.

Fit a large star pastry tip (the width you prefer) into a reusable pastry bag. The dough is quite firm, so it needs to be a reusable bag – if you use a disposable pastry bag, it might tear. While the dough is still warm, pipe the churros onto a tray lined with parchment paper, making the logs about 2cm in length. Make sure the mini churros do not touch each other. If you’re making ahead, freeze them now on the tray.Edibility – 5/5– firm young ceps are one of the tastiest wild foods, and extremely versatile. Older specimens are best dried, after which their flavour intensifies. Pronounced 'sheetarky', these mushrooms originated in Japan and Korea and are available fresh or dried. Fresh mushrooms have firm caps and light brown meaty flesh with a pleasant and distinct flavour that lingers on the tongue. They should be plump with curled-under edges. Available all year.

To cook: Grill or fry sliced portabellinis in a little butter for 5-6 minutes. To bake, top with butter or a savoury stuffing and place in an ovenproof dish with 4 tbsp cold water, cook in a preheated oven at 190C, gas mark 5 for 45 minutes or until tender. Shiitake From food writer Liz O’Keefe’s upcoming mushroom cookbook co-authored with the Mushroom Man Michael Hyams. To prepare: Wipe the mushrooms clean with kitchen paper, trim the roots at the base and separate the stems before serving. Exotic medley To prepare: There is no need to wash, just wipe with a kitchen towel. Remove the tough stems and slice or leave the mushroom cap whole.

Remove the parchment and beans and return to the oven for a further 5 minutes, or until the base is dry and lightly coloured. Trim any overhanging pastry from the tart and set aside.