Baked sea bass and cep parcels

Here, the star of the show is the cep. When steamed with a squeeze of lemon juice, they go soft and fluffy and their umami flavour shines through. The pretty chanterelles are the support act, with some fresh, fragrant herbs highlighting their quintessentially sharp and creamy flavours. In a little reminder of summer before the winter months take hold, these Greek-inspired mushroom vine leaf parcels are quick, easy and great for buffet food.