Cep Purée

• 100 ml vegetable oil
• 250 g frozen ceps, defrosted and drained
• 200

Heat the vegetable oil in a medium-sized pot. Once hot, add both the ceps and button mushrooms and roast on a high heat until they are all a golden caramel colour.

Deglaze the bottom of the pot with a splash of sherry vinegar and add the chicken stock.

Lower the heat a bit and cook out until the mushrooms are soft (about 30 minutes) then add the cream and cook for a further 10 m