Dauphinoise Potatoes With Dried Mushrooms – “Dauphinoise potatoes and roast beef is basically my dinner party that allows me to cook and drink at the same time. They’re a cinch to make.” – Jess Murphy, chef-owner
Chanterelle Custards With Tarragon Toasts – This dish was cooked for us by Rory O’Connell at his house in Ballycotton, Co Cork, for lunch in September 2017. Serves 8 INGREDIENTS 10g (½ oz/1/8 stick) butter 1
Roger Phillips – The horticulturalist and food writer takes us around his secret London garden, discusses his deep-rooted love of mushrooms and explains why he sleeps in his kitchen
Black Mushrooms & Blood Sausage – “I love black dishes – the idea of making dishes as frightening as possible, I love [laughs]. So I cook down the blood sausage with some onion and red wine, and
Roger Phillips’ London Address Book – The mushroom expert recommends his favourite bistro, two great London institutions and his local farmers' market
Freekeh, Walnut, Swiss Chard, Mushrooms and Tahini Mascarpone – “This is another way to cook freekeh, instead of simply boiling it; here it’s cooked more like a rice pilaf. You can serve this either in one large bowl as
Mushroom Tartine – A quick, easy and versatile breakfast, cooked by the baker Richard Bertinet at home in Bath