Mushrooms come in so many shapes, sizes, colours and flavours and I absolutely love them all. The way I like to look at mushrooms is that they range in taste from very delicate to blow your head off with flavour.

Mushrooms can be split into two varieties; cultivated and wild. The wild mushrooms are different species that we can grow under controlled conditions. Which is why they are often more expensive but very flavoursome. Cultivated mushrooms are also great with each variety having its own distinctive taste.

There are so may amazing varieties of mushrooms. Some include; Swiss Brown, Oyster, Chanterelles, Morels, Black Trumpet, Portobello, Porcini, Shiitake and Enoki.

To remove any dirt or debris from mushrooms, I recommend using a pastry brush or damp cloth.

Autumn is the best season for eating wild mushrooms. 

Try this delicious mushroom recipe:
Sautéed Wild Mushrooms Served On Fried Ciabatta with a Poached Egg
 

There are hundreds of species of scallops, fresh and salt water. Scallops live in or around sandy or weedy beds and the best way to collect these jewels of the sea is to dive and hand-collect them.

Scallops take very little cooking and can even be served raw. Try to buy them still in their shell. Ask your fishmonger for hand-dived scallops and eat them as fresh as possible. Don’t buy scallops that are sitting in a puddle of water as it’s a sure sigh that they’ve been frozen or chemically treated to retain moisture.

When cooking scallops, a good hot pan is especially important. The scallops will turn a lovely golden colour and caramelise without losing any natural juice or flavour. 
 

Scallop Recipes

BBQ Scallops In The Half Shell With Citrus Fruits And White Wine
Roasted Sea Scallop wrapped in Pancetta with Tomato and Gremolata