A small group of us took off on our road bikes for a few hours on Sunday in beautiful blue skies and very little wind.
We managed to get to the top of Butser Hill before stopping for the minute’s silence at 11am to pay our respects.
We looked over the whole of Portsmouth and across the Solent to the Isle of Wight, locations where so many of our servicemen and women have trained and lived and continue to do so.
We carried on with our ride through small country lanes passing woods, fields and hedgerows as the warmth of the sun just kept our toes and feet from getting too cold to continue.
Some rain followed by warm conditions should mean there will be plenty of mushrooms growing in the woods.
I have had trouble not only finding the time but also the fungi this autumn but that doesn’t mean they are not around. In fact they are plentiful and this has meant prices for wild mushrooms have been reasonable this year, so far.
When there is an abundance of wild mushrooms at a good price I like to pickle some for the coming months. The pickled mushrooms go really well with cold meats, cheese and game and would be something different from pickled onions on Boxing Day. In this recipe I have used black trompettes but you could use chanterelles, sliced brown caps or a mixture of all three.
To find out more about Lawrence’s restaurant Fat Olives, visit fatolives.co.uk or call 01243 377914.
200ml white wine vinegar
Teaspoon sea salt
1 shallot sliced
2 cloves garlic sliced
12 black peppercorns
6 sprigs thyme
1 bay leaf
1. Pick through the mushrooms making sure they are clean and free from leaves and dirt.
2. Place all the other ingredients in a large saucepan and bring to the boil.
3. Simmer for three minutes
4. Add the mushrooms, stir and simmer for two minutes.
5. Put the mushrooms and liquid into sterilised jars.
6. You can use the mushrooms after a few days but they are better after at least three weeks