Marinated ceps with grapefruit and wood sorrel

Serves 4

Marinated ceps with grapefruit and wood sorrel (Jason Lowe)

When you have fresh, firm ceps they are stunning simply sliced thinly and eaten raw. Purely by chance, I experimented with grapefruit juice instead of lemon, as I didn't have a lemon at hand, and it works a treat.

Wood sorrel is a tiny, clover-like leaf that grows wild and has a great lemony flavour, like the cultivated sorrel. If you can't get your hands on it, then torn leaves of sorrel or another herb such as basil would do.

250g firm ceps, cleaned and very thinly sliced
5-6tbsp rapeseed oil
The juice of half a grapefruit
Salt and freshly ground black pepper
A handful of wood sorrel or cultivated sorrel

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

To serve, arrange the mushrooms on serving plates, pouring any extra marinating juices over them. If the mushrooms have absorbed all of the oil and grapefruit, just pour a little extra over. Finally, scatter the wood sorrel on top.