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.
- Butter 1 tbsp
- Chanterelle mushrooms 200g, *
- Garlic clove 1, minced
- Sage leaves 10, finely chopped
- Fresh tagliatelle 250g
- Black kale (cavolo nero) 150g, tough stalks removed and thinly shredded lengthways into strips
- Mascarpone cheese 100g
- Parmesan cheese 50g, 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.