Roasted garlic-studded ceps

Roasted garlic-studded ceps

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

When ceps are in season during the autumn, there is nothing better than a plate of them simply roasted as a starter – or even as a side or vegetarian main course. I served this dish as a main course for everyone at dinner when a couple of my guests were vegetarian and I wanted a dish that would satisfy everyone. It went down a treat.

Ingredients

Quantity Ingredient
1kg firm medium ceps
6-8 garlic cloves, peeled and sliced
200g butter
salt
freshly ground black pepper
2 tablespoons parsley, chopped

Method

  1. Preheat the oven to 220°C. Clean the ceps with a cloth and make about 5 incisions in each one with the point of a knife. Push a slice of garlic into each incision.
  2. Melt half of the butter in a roasting tray. Add the ceps, turn to coat them in the butter and season generously with salt and pepper. Roast in the oven for 20–30 minutes until the ceps are just tender, turning them every so often to ensure they cook and colour evenly.
  3. Add the rest of the butter and the chopped parsley, stir well and return to the oven for 2–3 minutes. Serve at once.
Tags:
Hix Oyster & Chop House
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