This innovative dish from Gabriel Waterhouse plays with sweet and savoury flavours. A fragrant truffle custard is topped with a thin layer of caramelised demerera sugar, and hen-of-the-woods mushrooms (cultivated in the New Forest) are coated in a sticky tamari glaze.
See the full recipe here: https://www.greatbritishchefs.com/recipes/hen-of-the-woods-autumn-truffle-custard-walnut-barley-recipe

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