Fungi and seaweed, this is the time of the year we are harvesting both...


- 100g girolles;
- ½ small clove of garlic, crushed;
- ¼ wild celery leaflets, finely chopped;
- 5g dulse, chopped roughly

1. Fry the girolles whole with the dulse and crushed garlic until starting to brown a little.
2. Stir in the wild celery, spoon onto toast and garnish with wood sorrel leaflets.