It’s been a while since we tried something new with wild mushrooms in the kitchen and the relatively fine weather last weekend seemed the perfect opportunity to have an impromptu al fresco summer supper with friends. So, the collection of recipes were duly sifted through and we decided to make Wild Mushroom, bacon & barley risotto, and Wild Mushroom & baby spinach quiche. The risotto was definitely worth trying, an interesting variation on the traditional variety with arborio rice, and we made it with a mixture of porcini and horn of plenty for flavour and colour. The quiche was a revelation. I often find them insipid but the combination of the earthiness of the winter chanterelles and the sharpness of the extra mature cheddar with the sweetness of the baby spinach was absolutely delicious. The recipes are on the website now. Hope you enjoy trying them out!