• 12 small cep mushrooms (‘champagne cork’ or bouchon)
• 150 ml (5 fl oz/approx

When the basket is overflowing with cep mushrooms, when the legs are heavy, when the call of the table is felt in the belly and the fangs sharpen, then it is high time to head home and show off the day’s pickings.

Scrape the mushrooms with a knife and wipe them. Cut them in half. Pour the olive oil into a small dish. Briefly dip the mushrooms in the oil, cut-side down, sear them over hi