Wild Mushroom Recipe

“A delicious soup full of textures and tastes, perfect for an Autumn evening”

Ingredients

2 tbsp Yorkshire rapeseed oil, plus extra for garnish 1 medium onion, finely chopped 1 large clove garlic, crushed or grated 450g wild mushrooms, such as yellow chanterelle, roughly chopped 50ml madeira or sweet sherry 850ml hot vegetable stock 3 sprigs fresh thyme 200ml double cream 1 tsp mushroom powder salt and black pepper

Pesto

25g chopped toasted hazelnuts 1 small bunch wood sorrel 2 tbsp olive oil 10g Parmesan Garnish Handful of wild mushrooms

Method

Heat the oil in a large saucepan, add the onion and garlic and fry gently for 5 minutes, until softened but not coloured. Next, add the mushrooms and fry on a medium heat for 8 minutes, until they are golden. Pour the madeira over the mushrooms and cook on a high heat for about a minute until the alcohol evaporates. Lower the heat and pour in the hot stock, then add the sprigs of thyme. Bring to the boil then cover and simmer gently for 20 minutes. Remove the pan from the heat, blitz with a hand blender or in a liquidizer until the soup is smooth. Return the soup to a clean pan, stir in the cream and sprinkle over the mushroom powder, then season the soup and gently reheat over a low heat. Meanwhile, place the pesto ingredients into a small food processor and blitz for a few seconds until combined. Add extra oil if the pesto is a little thick and season to taste. For the mushroom garnish, drizzle some oil in a small frying pan and gently fry the remaining mushrooms for a couple of minutes until golden. To serve, ladle the soup into warm bowls, scatter over the whole fried mushrooms, and top with a spoonful of pesto.

Recipe from: Amanda Owen, The Yorkshire Shepherdess

Rhubarb and Custard Crumble Cake

“You can never go wrong with a crumble and when you make that into a cake, it’s even better!”

Ingredients

250g Yorkshire rhubarb, cut into 2cm chunks 50g caster sugar 50g plain flour 25g butter, cut into cubes 40g chopped mixed nuts 25g demerara sugar 170g butter, softened, plus extra for greasing 85g caster sugar 85g soft brown sugar 3 medium eggs, beaten 1 tsp vanilla extract 170g self-raising flour 1 tsp baking powder 30g custard powder Icing sugar to dust Custard to serve Preheat the oven to 180°C/160°C fan/gas 4. Grease and line a 21cm round springform cake tin. Put the rhubarb into a saucepan and sprinkle over the caster sugar. Heat very gently until the sugar dissolves into a syrup. Simmer for 6–8 minutes until the rhubarb just begins to soften. Set aside to cool. Meanwhile make the crumble. Place the flour into a mixing bowl and rub in the butter with your fingertips until it resembles breadcrumbs, then stir in the chopped nuts and sugar. Next make the cake. Beat the butter, caster sugar and soft brown sugar in a bowl using an electric mixer for 2–3 minutes, until light and fluffy. Add the eggs and vanilla extract with 2 tablespoons of the flour, beat for a minute until combined, then fold in the remaining flour, baking powder and custard powder. Drain any excess juices from the rhubarb and discard the syrup, then gently fold the cooled rhubarb through the cake mixture. Transfer the cake batter to the prepared tin and gently smooth the top with a spatula. Sprinkle the crumble over the cake and press down lightly with the back of a spoon, then bake on the middle shelf of the oven for 40 minutes, until the cake is golden, firm to touch, and when a skewer is inserted it comes out clean. Allow to cool slightly in the tin, then transfer to a plate. Dust lightly with icing sugar before serving warm with custard.

Method

Recipe from: Amanda Owen, The Yorkshire Shepherdess

Tesco Finest Primitivo Terre Di Chieti

This inky Primitivo is bold and complex, with juicy black berries and fig flavours, savoury spices and a long rich finish. Pair with rich stews, grilled veg or juicy burgers.

£7.00

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Bring sunny destinations to the UK with a selection of wines from Tesco – curated to transplant you to the vineyards of France, hills of Italy and beaches of Spain and Portugal.

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