Chanterelles with leek and truffle

Start by pickling the chanterelles. Combine the white wine vinegar, water and sugar and bring to the boil. Put 100g of chanterelles in a clean, sterilised pickling jar or a non-reactive vessel, and pour the hot pickling syrup over the chanterelles. Leave to pickle overnight, or for at least 6 hours

For the leeks, clean and soak in a tub of water overnight with the roots facing upwards to purge any dirt that may be hiding between the layers

For the chanterelle ketchup, place the chanterelles, chestnut mushrooms and shallot in a pan with a dash of oil and sweat very gently in a pan, stirring occasionally for about 30 minutes or until there is almost no liquid left in the pan. Add the white wine and apple balsamic and continue to cook for another five minutes until it all comes back together, then transfer to a blender and blend for 5 to 10 minutes until the mixture is smooth. Season the ketchup, pass through a fine sieve and reserve for later

Preheat a water bath to 75°C. Place the cleaned leeks in a vacuum bag with a pinch of salt and 30ml of rapeseed oil and seal. Cook the leeks in the water bath for 30 minutes, then plunge into iced water to chill immediately. Remove and slice on an angle into 1cm-thick slices. Reserve until ready to plate

For the breadcrumbs, simply pulse the stale sourdough in a blender until you have coarse breadcrumbs, then toast in a pan with a knob of butter. Drain onto kitchen towel and keep until ready to serve

When you’re ready to serve, preheat an oven to 180ºC/gas mark 4. Place the leeks in the oven to warm up. Meanwhile, take the remaining 400g of chanterelles and sauté in a hot pan with a splash of oil for 2-3 minutes, seasoning the mushrooms as you cook

To assemble the dish, start with a spoonful of the ketchup at the bottom, then spoon some of the pickled and sauteed chanterelles over the top. Add the sourdough crumb on the side, and finish with shaved fresh summer truffle and wood sorrel