Fungi

There are hundreds of edible species of fungi (and many more poisonous ones) but only a handful are highly sought after: the exquisite apricot-coloured chanterelle; the dramatically dark trompette de mort – less scarily known as the horn of plenty; the sweet, nutty Boletus edulis, called cep in France and porcini in Italy; and, perhaps most precious of all, the morel – shaped like a date, with a distinctive honeycombed surface and a rich, powerful flavour.