Fried ceps with chives

The year 2010 saw a bumper crop of ceps. I’m talking of the Penny Buns, as they are known in this country, that look like bread rolls lying in the moss and grass. This mushroom, for me, is something truly special in both its look and exquisite taste. I can only compare gazing into a large basket of ceps with the same love I had for my shoebox-full of Star Wars figurines as a boy, each one a coveted marvel. From the hunting to the cleaning to the cooking and the eating, I’m mesmerised