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TV chef James Martin shares his culinary secrets with Weekend

Follow James on Twitter at @jamesmartinchef

TOAST TO MUSHROOMS

It’s mushroom season, starting with Chanterelles, which are fantastic just fried on toast or with an egg. Girolles cook nice and quickly so are great in omelettes and quiches. The key is to use a really hot pan – I just add a bit of butter halfway through, then season them with salt and pepper.

GOOD PUD

Apple charlotte is easier than making crumble. Stew cooking apples with brown sugar and layer an ovenproof mould with bread, buttered on both sides with melted butter. Fill with the apple, add a lid of bread dipped in melted butter, bake for 20 minutes, turn out and serve with custard.

PUB GRUB

GO NUTS Cobnuts are also around now.

They’re a bit of a pain to prepare, because you have to break the outer casing and peel off the skin, but if you see them, try them. Thinly sliced or chopped, they’re great sprinkled on ice cream and cakes, or with fish or chicken. A cobnut, sage and onion stuffing with roast chicken

is wonderful.

I was in the Cotswolds recently for a few days and had great food at a really beautiful pub which I recommend in the village of Kingham. I had Cornish scallops and some amazing duck. The pub is called The Wild Rabbit and it’s owned by the Bamfords, who also own Daylesford.

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