Pickling is much easier than you think – and these mushrooms are some of the easiest of the lot. The recipe comes from pickling and fermenting expert and Young British Foodies winner Freddie Janssen.
"I made these with my friend James 'Beans' Lowe, who is a coffee genius," she says "As the head chef at Lyle's, he's managed to take restaurant coffee in the UK to the next level with a specialty coffee service, sourcing hard-to-find, interesting coffee from companies such as Koppi, Belleville and JB Kaffee."
Serve these pickles as part of a charcuterie plate – ideal in the festive season – slice them up and add to a pizza or sandwich, or fry them in a bit of olive oil and eat with scrambled eggs. The recipe makes 1x300 ml (10 fl oz) jar.