Chef Michael Wignall of Gidleigh Park shares his recipe for morel mushrooms and ricotta.

Chef Michael Wignall’s morel mushrooms and ricotta
Serves 8


  • Smoked ricotta:
  • 750ml goat’s milk
  • 50ml double cream
  • Juice of 1 lemon
  • 1tbs creme fraiche
  • Nasturtium root purée:
  • 1kg nasturtium root. peeled
  • 250g butter
  • Black garlic emulsion:
  • 8 cloves black garlic
  • 7 cloves white garlic
  • 125g water
  • 30g squid ink
  • 4g xantham gum
  • 350g sunflower oil
  • To finish:
  • 3 morels
  • Wilted watercress
  • Confit celeriac disc
  • Hen-of-the-wood mushrooms
  • 1 asparagus spear
  • Nasturtium leaves
  1. For the smoked ricotta:
    Bring milk and cream to the boil, add lemon juice and creme fraiche and bring back to the boil then season. Line a bowl with a couple of J-cloths and pour in mixture. Bring all corners of cloth together and tie with string. Hang in fridge over a bowl to catch the liquid. Leave for 8 hours. Then put ricotta in a suitably-sized container and tightly cling film.  Create a small hole in cling film and insert smoker tube, smoke twice then seal with cling film. Leave for 20 minutes.
  2. For the nasturtium root purée:
    Slice nasturtium root and sweat in butter for 15-20 minutes until very soft. Blend until smooth then season.
  3. For the black garlic emulsion:
    Blanch white garlic 3 times, then put all ingredients in a blender until smooth, slowly adding the oil until completely emulsified and season.
  4. For the morels
    Cook the morels over a moderate heat in olive oil and butter, season well with salt and cracked white pepper. Then assemble all ingredients and serve.