The The British Larder created this meal with ingredients it sourced on a forage with the Suffolk-based Food Safari, using wild chickweed, watercress and beefsteak fungus.

Mushroom Cappuccino:

- 300g wild forest mushrooms, cleaned and sliced

- 2 banana shallots, finely sliced

- 200g celery, finely diced

- 1 clove of garlic crushed

- 1tbs unsalted butter

- 200ml Madeira

- 500ml vegetable or chicken stock

- Salt and freshly cracked black pepper

- 200ml double cream

Suggested Instructions:

1. Heat a large saucepan with the butter, once the butter stars to foam sauté the mushrooms, sliced shallot, diced celery and crushed garlic with seasoning until deep golden brown.

2. Deglaze the pan with the Madeira and rapid boil until the Madeira turns syrupy and coats the mushrooms and shallots with a glossy coating.

3. Add the stock of you choice, reduce the heat and bring the soup to a gentle simmer for about 20 minutes. Cook the soup for the first 15 minutes with the lid on so that the liquid does not evaporate too much and remove the lid for the last 5 minutes. All over low heat at a gentle simmer.

4. Add the cream and bring the soup back to the simmer and simmer for 5 minutes.

5. Transfer the soup to a liquidiser or Thermomix and blend until very smooth and frothy. For extra cappuccino foaminess return the soup to a deep saucepan and use a stick blender or a ba-mix to aerate the soup further, the soup aerates best if shortly before reaching boiling point.

6. If the soup is too thick it will not foam, add a dash of cream to let the soup down slightly, a small knob of cold butter may also do the trick. Fatty components helps the soup to aerate.

7. Serve the frothy soup immediately with the warm brioche and beefsteak mushroom croustades.

Foraged Food Recipes