Dried Ceps (Porcini) Mushrooms 100g Bag

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Heat a large frying pan with a glug of oil over a medium flame, and, when hot, add the sliced red onion and potatoes, and cook for a couple of minutes, stirring occasionally. Add the garlic, spices and greens, and fry for a further three minutes, stirring occasionally.

Using a pestle and mortar, lightly crush the coriander seeds, cloves and peppercorns together. Add to the bowl with the orange zest, the salt and sugar and mix well. Drain the churros on a paper towel and, while still warm, roll them in cinnamon sugar. Serve warm with room-temperature cajeta in a bowl on the side. Uses: Serve with scrambled eggs for a tasty breakfast, add to creamy pasta sauces or simply serve on toast.To store: Place in a paper bag in the salad drawer of the refrigerator and use by the best before date.To prepare: Rinse thoroughly under cold running water and dry before use. Do not peel. Leave the mushrooms whole or slice as necessary. If baking and stuffing remove the stalk before stuffing. To make the cheese sauce, pour the oat milk into a saucepan, then add the cauliflower, onion and half the garlic, and bring to a boil. Reduce to a simmer and cook for 10 minutes. Allow to cool a little, then carefully blend with the tapioca flour, mustard, yeast, vinegar and turmeric. Season to taste.

To store: Keep dried porcini in a cool, dry place and consume by the best before date. Once soaked in water use within 2 hours.Distribution – 3/5– quite common, though enigmatic, often with a short, intense season (3 weeks around the start of September in Scotland, usually later further south), and rapidly infested/decomposing. Cook the drunken devils in the oven for 10-15 minutes, then let them cool a little, to avoid burnt fingers and mouths, before plating them up to serve. To prepare: Wipe with a kitchen towel or rinse briefly and dry before use. Do not peel. Leave the mushrooms whole or slice as necessary. Enoki