Earlier this summer, we worked with Cath Kidston, to craft the perfect mushroom breakfast for the press launch of their new seasons collection of colorful  mushroom inspired crockery, home-wares, knitwear and bags.  
With three delicious options on offer we served up brunch to lots of very satisfied press.
 Below are a few pictures of the collection along with the recipes for you to enjoy. 


Poached eggs, asparagus, oven roasted field mushrooms with Hollandaise sauce

Serves 4

Hollandaise sauce
  • 2 egg yolks
  • 1tbsp cider vinegar
  • Juice of ½ small orange
  • 500g melted butter
  • Salt and pepper for seasoning
  1. Whisk the yolks and vinegar in a bowl over a bain-marie (simmering water) until the yolks triple in volume and become thicker and paler in colour, being very careful not to overcook or start to scramble the eggs.
  2. Remove from the heat and slowly pour about ¾ of the butter into the yolks, whisking vigorously and constantly until the sauce thickens.
  3. Add the orange juice and then the remaining butter, trying to avoid adding the milk solids at the bottom of the melted butter.
  4. Season and keep in a warm spot next to the stove until ready to use.

Poached eggs, blanched asparagus and roasted field mushrooms
  • 8 eggs
  • Vinegar (cider or white)
  • 2 bunches asparagus
  • 16 medium field mushrooms
  • 2 cloves of garlic – sliced
  • Sprig thyme
  • Your choice of bread for toasting
  • Salt and pepper for seasoning
  1. Wash the field mushrooms and place on a baking tray with the thinly sliced garlic, thyme and season with salt and pepper. Generously cover with olive oil and bake at 180°c for 15-20 minutes.
  2. Holding the asparagus spears near the end of the stalk, break off the woody ends, allowing them to snap off naturally. Lightly peel the skin from the end of the spears and blanch in boiling water for 1-1½ min. Remove the asparagus from the water with tongs.
  3. Break all the eggs into a bowl. To poach the eggs, bring water to the boil and reduce to a medium simmer. Give the water a light swirl with a spoon clockwise and place eggs in water. Make sure the water continues to simmer and poach the eggs for approx 2-3 minutes, checking to see when they have reached their desired cooking point.
  4. Plate the mushrooms, asparagus spears and poached eggs together and serve with toasted bread and as much or as little hollandaise sauce as you’d like.

Scrambled eggs with wild mushrooms and truffle oil
on sourdough bread with slow roasted tomatoes

Serves 4

Slow roasted tomatoes
(these can be made the day before to save time)
  • 1 punnet (500g) cherry tomatoes (preferably on the vine)
  • 1 tsp dried oregano
  • 1 tsp Maldon sea salt
  • Olive oil
  1. Preheat oven 90°c
  2. Wash the cherry tomatoes and place on a baking tray. Lightly sprinkle with oregano, salt and olive oil. Bake at 90°c for approx 2½ hours.

Scrambled eggs and wild mushrooms
  • 8 eggs – whisked lightly
  • Dash of double cream
  • 200g fresh wild mushrooms – sliced
  • Truffle infused olive oil
  • Salt and white pepper to season
  1. Fry sliced mushrooms in a good splash of truffle infused olive oil, making sure the oil is very hot.
  2. Add cream and eggs on a medium to low heat, stirring the eggs constantly until they are still quite runny. Remove from heat. Continue to stir as the eggs will still cook with the leftover heat from the pan.
  3. Season with salt and white pepper and serve on toasted sourdough with another splash of truffle oil over the eggs, some freshly chopped parsley and garnish with side of slow roasted tomatoes.

Welsh rarebit, wilted spinach and pan-fried chestnut mushrooms

Serves 4
Pan fried mushrooms and wilted spinach
  • 200g chestnut mushrooms
  • Olive oil
  • Knob of butter
  • Few sprigs of thyme
  • Splash of white wine
  • 300g bag of spinach
  • Thickly sliced granary bread
  • Salt and pepper for seasoning
  1. Wash and quarter the mushrooms, pan fry with a good splash of olive oil, a knob of butter and few sprigs of thyme for 3-4 minutes. Add a splash of white wine and cook out on high heat for further few minutes, set aside.
  2. Pan fry the spinach in a dash of olive oil and season with a little salt and pepper, set this aside for later.

Welsh Rarebit
  • 50g butter
  • 90g flour
  • 1 egg yolk
  • 500ml strong ale
  • 2 tsp English/Dijon mustard
  • 150g strong cheddar cheese
  • Small pinch cayenne pepper
  • 50ml of your preferred spicy sauce (classic Worcester or Hendersons relish for veggies)
  • Your choice of bread for toasting
  • Salt and pepper for seasoning
  1. Melt the butter in a non-stick saucepan and stir in the flour. Cook over a low heat for 30 seconds, stirring constantly. Slowly add the ale. Simmer for 2-3 minutes, stirring constantly until the sauce is thick and smooth.
  2. Add the cheese, egg yolk, mustard, spicy sauce and cayenne pepper. Cook until the cheese melts, stirring constantly. Season with salt and pepper and set aside to cool.
  3. Toast the bread until golden brown. Spread the rarebit sauce thickly over the bread, making sure the slices are completely covered so the edges don’t burn. Place under a hot grill for 20-30 seconds until lightly browned and bubbling.
  4. Serve with wilted spinach and pan-fried mushrooms.