A quick and easy lunch that is packed full of flavour. Try toasted hazelnuts as an alternative to the walnuts.
Ingredients: 175g of mixed seasonal wild mushrooms Cavolo nero, 4 leaves 50g of blanched walnuts 200g of curd cheese Peter’s Yard original crispbreads Salt and freshly ground black pepper Rapeseed oil Extra virgin olive oil
Tear the cavolo nero into smaller pieces, blanch in salted boiling water for about 30 seconds then chill in cold water to retain the vibrant green colour.
Prepare your mushrooms by brushing off any dirt. Tear or slice into evenly sized pieces.
Scoop the ricotta into a bowl and season with a little salt and pepper plus a drizzle of olive oil.
Toast the walnuts in a hot dry pan until lightly golden. Once cooled, roughly chop into halves.
Heat up 2 tablespoons of olive oil in a heavy-based pan and fry the mushrooms until they have a golden hue. Season with salt and pepper then remove from the pan and put in a bowl to keep warm.
Add a dash of rapeseed oil to the pan and gently warm through the cavolo nero. Season with salt and pepper.
Serve with crispbreads, topped with curd cheese, cavolo nero, mushrooms and walnuts on the top. Finish with a drizzle of extra virgin olive oil and a twist of black pepper.
Recipe courtesy of www.greatbritishchefs.com, Peters Yard Crispbreads, and Regula Ysewijn