Potted wild mushrooms with spelt and oat rolls

Begin by making the spelt and oat bread. Preheat the oven to 250°C/gas mark 9

To make the bread, combine the bread flour, spelt flour, oats, the yeast, salt, treacle, milk and water in a Vitamix container. Select Variable 5 and Pulse until a dough comes together, then turn out onto a floured work surface and knead for about 15 minutes, until smooth. Cover and allow to prove until doubled in size, for approximately 1 hour

Once the dough has proved, knock back and weigh into twelve 50g balls. Shape the dough into rolls, cover and leave to rise until doubled in size (approximately 30 minutes). Brush with beaten egg and sprinkle with oats

Place in the oven and turn down to 220°C/gas mark 7. Cook for 20 minutes, turning the tray around halfway through cooking. Leave the rolls to cool on a wire rack

Next, prepare the tapenade. Combine all the ingredients in a Vitamix container, select Variable 5 and Pulse together well, until everything is evenly mixed but still retains a little texture. Season to taste and reserve in the fridge

Fry off the button mushrooms and chestnut mushrooms until caramelised, hen remove from the pan and set aside. Sweat the shallots and garlic in the butter, then add the rosemary and the wild mushrooms and sweat for a further 5 minutes. Add the chestnut mushrooms and button mushrooms to the pan and stir to combine

Place the stock in a saucepan and bring to the boil. Add the hot stock and bay leaf to the mushroom mixture and simmer for 5 minutes, until the stock has reduced

Transfer the mixture to a Vitamix container (retaining a few mushrooms to one side) and blend until smooth, but with still a little texture. Spoon the blended mushrooms into the ramekins and add an even layer of tapenade on top. Sprinkle over the reserved whole mushrooms

Garnish with coriander cress and serve with the fresh bread rolls on the side