Ceps normally require long slow cooking to bring out their flavour, ideally before you use cepes in a dish, dry them out in your oven to get rid of any moisture, then stew them slowly in some oil. Then they’re ready to cook with.
750g cep, chopped and prepared for using as above
1-1.5kg of potatoes, peeled and cut into quarters, then into 2cm chunks
4 cloves of garlic, peeled and chopped finely
4 tbsp of duck or goose fat
Freshly ground pepper and a pinch of salt
A handful of chopped parsley
Warm the fat in a large non-stick frying pan
Place the potatoes in the pan and cook on a medium heat until they are just tender. Add the cepes and cook for a further 5 mins. Add the garlic, season with salt and pepper cook for another 5 mins. Remove from the heat, mix in the parsley and serve.