Ceps with Garlic, Chilli and Parsley

Use a sharp knife to scrape of any dirt from the stalks or caps of the ceps. Cut thick slices lengthwise through the ceps  Picture  .

Peel and very finely chop the garlic cloves. Split the chilli, remove all the seeds and finely chop. Finely chop the parsley. Cut a thickish slice of bread per serving and remove all the crusts.

Put a few tablespoonfuls of olive oil into a frying pan over a medium heat, very lightly season the ceps with salt and pepper, and lightly fry the ceps turning from time to time until tenderish. Half way through add and mix in the chilli and garlic.

Meanwhile very lightly toast the bread under a hot grill and put on to serving dishes.

As soon as the ceps are done, stir in the chopped parsley, pour over the bread and serve immediately  Zoom  .