The foraging session with Jesper on Saturday was great. Another smashing group and top notch support from the assistants. We cooked up a selection of six wild mushrooms in butter with wild three cornered leek, and, once crispy, we added an egg and milk mixture to make a tasty wild mushroom fritata. Everyone even went home with some mushrooms to cook up later... we wonder what they made - risotto, pasta, garlic mushrooms on toast? Whatever, with our fabulous foraging finds, we bet it was gorgeous!