Mixed chopped herbs; parsley, oregano, basil, thyme
100 ml Rapeseed oil
50 gms Grated Smoked cheddar
3 cloves of Garlic
Method: Crush the garlic, peel off the skin and chop finely. Add the oil, herbs, grated cheese and mix
150 gms Wild mushrooms
20 gms Anchovies
50 ml Rapeseed oil
tsp. of Mustard
2 cloves Garlic
Splash of Cider vinegar
Method: Crush, peel and chop the garlic finely and sweat off gently in the oil. Chop the mushrooms and add to the garlic. Turn up the heat and reduce until the juice has evaporated. Leave to cool before adding the vinegar, mustard and finely chopped anchovies.
150 gms Wild Field Mushrooms (washed)
30 gms Butter
10 gms Parsley
Salt and Pepper
Method: Heat a frying pan, then add a touch of oil before placing the mushrooms in (the wild field mushroom has plenty of juice, so get the frying pan as hot as you dare). Cook for 2 minutes, then turn for another 2 minutes then add the butter and parsley. Season to taste.
Sourdough loaf (sliced)
Grill or fry the slices of bread to make toast.
Spread the tapenade on the toast. Place the mushrooms on the toast and pour the juices around the side. Spoon a little pesto onto the mushrooms and serve.