• 2 wild Cep mushrooms
• Panko breadcrumbs
• A handful of wood sorrel
• Freshly grated parmesan
For the dressing
• A good glug of Olive
• A good glug of white wine vinegar
• 1 tsp of Dijon mustard
• Salt & pepper
1. Clean the Cep mushrooms well and chop off any dirty bits, slice as finely as you can, about the width of a one pound coin. Top to bottom looks best in terms of presentation. Stack the slices in the centre of a plate.
2. Toast the Panko breadcrumbs in a pan until lightly browned.
3. To make the dressing, place all ingredients in a mug and whisk up with a fork.
4. Drizzle the dressing over your Cep stack, sprinkle breadcrumbs and grate parmesan before garnishing with some wood sorrel.
Stinger Pesto Balls
Ingredients (makes 12 balls)
• 200g nettle tops (full carrier bag)
• 1 bulb of garlic
• 1 egg
• 50g of breadcrumbs
• 40g of Parmesan (grated)
• Salt and pepper to season
• Olive oil
1. Wash the nettles and simmer for 5-10 minutes until soft then drain and run through with cold water. Using your hands, squeeze all the liquid from the nettles. You will end up with a small ball of condensed nettle tops. Remove any larger stalks then flatten on a chopping board and chop until they have fluffed up, then place in a mixing bowl.
2. Finely chop the garlic and add to the mixing bowl along with the breadcrumbs, grated parmesan and then crack the egg into the mix. Season generously with salt and pepper.
3. Mix the ingredients with a fork until combined. Wet your hands with water (prevents mix sticking to your hands), take a small chunk of the mixture and roll it into balls (golf ball size). Give it a squeeze to see if it holds; if it cracks then the mix is too dry and you should add a glug of olive oil or another egg.
4. Roll the mixture into roughly 12 balls. Splash a bit of olive oil in a frying pan and when hot enough, add the pesto balls and fry on all sides until golden.