As late summer creeps in, foragers everywhere are starting to twitch and salivate. A disconcerting sight perhaps but it heralds the beginning of the busiest time in the wild food calendar.
Succulent fruits and berries aside, I shall soon be dusting down my basket and heading out into the forest looking for some early fungi. There’s various treats on my ‘shopping list’ but near the top has to be the wonderfully earthy penny bun- more commonly known in the culinary world by it’s Italian name, porcini or French name, cep.
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