Foil-Baked Ceps

Name: Foil-Baked Ceps
Yield: Serves 2
Cuisine: British
Ingredients: 150–200 g fresh ceps; 2–3 bay leaves; 2–3 sprigs of fresh thyme; sea salt flakes and black pepper; sea salt flakes and black pepper; 50 ml olive oil; finely grated zest of 1 lemon; 1 garlic clove, peeled and finely sliced

Preparation info

Serves
2

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

Use the best-looking ceps you’ve picked, as they will be the sole focus of the dish. Mop up the juices with plenty of fresh bread or soft polenta and grated Parmesan.

Ingredients

150–200 g fresh ceps
2–3 bay leaves
2–3 sprigs of fre

Europe
United Kingdom
Lunch
Snack
November
December
Winter
Vegan
Gluten-free

Method

Preheat the oven to 200∼220°C/400–425°F/gas mark 6–7.

Brush the ceps, but do not wash. Put in a foil square with the rest of the ingredients. Seal up the parcel and bake in a shallow pan of wa