Autumn is here. Leaves need raking and barrowing to the mulching cage. Seasoned wood is emptied from logstores and brought inside for the fire. We give the vegetable patch a tidy: soggy, frost-hit nasturtiums and withered courgette stems are cleared, brassicas are checked for covert caterpillars and winter salad crops are thinned. There is a hotchpotch of apples to press and pears to harvest by the basketful. Wild mushrooms are also ready to gather, so to the woodland we go.
- 1 tbsp butter
- 200g chanterelle mushrooms*
- 1 clove of garlic, minced
- 10 sage leaves, finely chopped
- 250g fresh tagliatelle
- 150g black kale (cavolo nero), tough stalks removed and thinly shredded lengthways into strips
- 100g mascarpone cheese
- 50g Parmesan cheese, grated, plus extra for serving
*A good mushroom guidebook will show you how to identify these safely; alternatively, small chestnut mushrooms can be used instead.