Mark Hix recipe: Shaved penny buns with Berkswell

Shaved penny buns with Berkswell (Jason Lowe)

Shaved penny buns with Berkswell

Serves 4

When you have firm, ultra-fresh penny buns or ceps, try not cooking them and just serving them thinly sliced and raw.

Unless you pick your own they can be pretty pricey, so this is a great way to get the most out of a luxury ingredient and, of course, maximise the flavour.

Ingredients

250g firm ceps, cleaned and very thinly sliced

5-6tbsp rapeseed oil

Juice of 1 lemon

Salt and freshly ground black pepper

A handful of small, tasty salad leaves such as land cress, rocket, etc

100-120g mature Berkswell cheese

Put the ceps on a tray, season and pour over the oil and lemon juice, mix well, keeping the mushrooms intact; leave > for 15 minutes, turning occasionally.

To serve, arrange the leaves on serving plates with the mushrooms, pouring any extra marinating juices over them. If the mushrooms have absorbed all of the oil and lemon, just pour a little extra over. Shave the cheese as thinly as possible with a sharp knife, or you can use a vegetable peeler, and scatter over the salad.