Morels, celeriac, truffle and hojicha

Soak the morels in several changes of fresh water, rubbing gently with your fingertips to dislodge any dirt. Be careful not to make any rips or tears in the flesh

Poach the morels in simmering water for 4–5 minutes until softened and pliable, then strain and set aside to cool

Peel and slice the celeriac thinly on a mandoline

Melt the butter in a pan, then add the celeriac to the pan with the butter, stirring to coat evenly

Soften in the pan for 5 minutes and then add the milk. Reduce the heat to low and simmer until the celeriac is soft all the way through

Transfer to a blender and blitz until smooth

Pass purée through a fine sieve and set aside to cool

For the stuffed morels, mix 150g celeriac purée with the egg white, truffle and salt. Decant to a piping bag

Fill the morels with the celeriac mix, gently tapping them down to make sure there are no air pockets and they are completely filled

Steam for 5 minutes in a steam oven at 85°C, or in a steamer for the same amount of time

For the morel and hojicha broth, add 2 litres water, star anise, garlic, ceps and morels to a large pan

Simmer for 2 hours, before straining and reducing by half

Meanwhile, bring 1.3 litres water to a boil, add the tea, turn off the heat and leave to steep for 15 minutes.

Strain the tea and add to the reduced mushroom broth

Season as needed with tamari and salt

To plate, sprinkle some Maldon salt over the steamed morels and spoon some into a bowl. Garnish with lemon thyme leaves and disks of black truffle