Wild mushrooms are best cooked simply: sauteed with a little butter, seasoned with just salt and pepper and a sprinkling of fresh parsley.

Pan fried guinea fowl breast with fresh wild mushrooms, it’s the epitome of an autumnal dish.

Fresh, raw porcini salad with minimal seasoning is an epic treat. Sliced porcini, aka ceps only need a sprinkling of salt and a drop of oil.

Very simple and rustic dish: young giant white beans, fried ceps, thyme. simple et bon!

Morel Custard with a Shallot Jus, a silky smooth savoury custard made from Daniel Boulud’s recipe – a real dazzler for entertaining.