Found all over the British Isles, wild morel mushrooms are in season now. Distinctive for their pitted, honeycomb-like, conical cap and creamy white stem, they are hollow inside. Mildly toxic in their raw state, morels can be cooked and enjoyed in a variety of ways and dishes. Described as having a nutty, earthy taste, they go particularly well with chicken and are tasty additions to stews, casseroles and omelettes. Alternatively, cooking them simply in butter with a dash of seasoning allows their unique taste to be savoured. Before cooking, they are carefully washed to remove any grit picked up from their growing conditions in dry, sandy areas. All foraged mushrooms must be accurately identified to ensure they are safe to eat.