Name: Ceps with potatoes and bacon
Yield: Serves 4
Ingredients: Salt and freshly ground pepper; 2 tbsp chopped parsley; 3–4 tbsp goose fat or olive oil; 250 g fresh ceps or 50 g dried ceps; 1–2 lean bacon rashers, diced; 1 kg large oval potatoes, scrubbed and quartered lengthways

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

Cep mushrooms – known as porcini in Italy and penny buns in Britain – have a rich, almost syrupy flavour and a satisfyingly chewy texture that works wonderfully well with potatoes. No need to peel the potatoes when they’re freshly dug – the skins are tender and loaded with vitamins.

Ingredients

250 g fresh ceps or 50 g dried ceps
3–4 tbsp

Method

If using fresh ceps, wipe them over (don’t wash) and brush off any bits of leaf-mould or earth from the stalks. Slice or dice both cap and stalk, depending on size; if the ceps are elderly and a bit greenish underneath, remove the spongy part and discard.

If using dried ceps, set them to swell in a splash of boiling water, allowing 10–15 minutes.

Heat the goose fat in a roomy sa

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