Method

Dress your wild mushrooms with a little oil and season with sea salt. Place onto a hot section of your barbecue and char all over.

Once nicely coloured, start to brush with your mushroom and kombu glaze, turning as you do so that the mushrooms get nice and sticky.

Remove from the barbecue and reserve.

Remove your flatbreads from the fridge and place straight onto your barbecue.

Cook for 1-2 minutes on one side, until bubbles start to appear on the raw side.

Carefully flip over the flatbread and brush the cooked side with your glaze. Cook for a further minute.

Plate up by piping dots of hung crème fraiche into your flatbread and cover with the glazed mushrooms.

Garnish with mint leaves and enjoy.

Yoghurt Flatbread

• Mix together all ingredients to form a dough and kneed for 1 minute.
• Divide into 80g pieces and allow to rest for 30 mintues.
• After 30 minutes, use a little flour to roll out into a disc measuring approximately 1/2 cm thick.
• Cover with clingfilm and place into the fridge until needed.

Mushroom and Kombu Glaze

• Combine everything except the malt extract in a saucepan and bring to a simmer.
• Remove from the heat and allow the stock to infuse for 1 hour.
• Strain through a fine mesh sieve and add the malt extract.
• Simmer until the stock has reduced to a syrup consistency.

Hung Crème Fraiche

• Wrap the crème fraiche in the muslin cloth and use string to hang in your fridge.
• Place a bowl underneath to catch the whey that drips from the muslin. Leave for 12 hours overnight.
• The next day, discard the whey and place the hung muslin into a bowl.
• Add the chopped tarragon and dill and mix well.
• Place into a piping bag.