Just so you know, the green sponge under the caps is actually the tubes which release spores and they are part of the mushroom. I have never scraped the sponge off and we think it is delicious, just like the rest of the cep… actually, we never even bother peeling the stems either! I can understand your approach, though, as it makes the ceps look more pretty on the plate for Michelin star restaurant presentation.

We are hoping to find some ceps and try this delicious-sounding dish soon!

first, thanks for a fabulous blog, I look forward to opening each and every email as it arrives and the simplicity and clarity of the way you present your food to all is a big lesson to us all, I for one am still in the phase of drawling on about nothing in my own blog, anyway as that proves the point, I shall get to mine.

Brussel sprouts before first frost, whilst am of the view all ‘kitchen legends’ should be questioned, feel that my mothers attitude that a sprout should not be used until first frost is one rule I have held to as I find them in a league of their own after this, what is your take (even though you are using them here), would you advocate this thinking in general or simply doesnt matter today?

just a thought and thanks again for your hard work.

Alex.