Our other ranges:
Fresh ceps with chilli and garlic and air dried Bayonne Ham
500g Ceps and/or Chanterelles (use small, young, tight cepes for this)
2 mild red chillies
2 cloves garlic
1 tbsp parsley
50ml olive oil
1. Trim the base of the cep with a sharp knife to remove any woody or dirty bits.
2. Slice the ceps lengthways into 4 slices. Leave any chanterelles whole, but brush off the dirt carefully. DO NOT WASH THE MUSHROOMS (they soak up water like a sponge and this will ruin the dish.)
3. Finely chop the chillies and the garlic.
4. Heat a good few glugs of olive oil (a glug in my speak is about a tablespoon)
5. In a heavy pan fry the chilli and garlic. It must not burn. Let the flavours infuse for 3 minutes, then add the mushrooms.
6. Cook on a medium heat for 5 minutes each side, add some parsley and serve with the ham on a plate with fresh bread.
7. Temper the amount of chilli to your taste.
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