Morel is a very distinctive-looking, edible mushroom; with a honeycomb-like head, and thick, white trunk, they also taste delicious. If foraging for them, you'll find them in season from mid-April to late May.
Browse some delicious morel recipes from some of Britain's top chefs, including Martin Wishart's scallops baked with morels and broad beans, Matthew Tomkinson's wild halibut with morels, wild garlic and Jersey Royals, and Simon Haigh's fillet of beef with braised oxtail and a morel Madeira sauce.
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