Recipe by Luke Jefford

Braising the fungi down in dry cider and spices, the flavour profile changes completely. Into something almost lobster like in both texture and flavour. So much so, it feels wrong to even call it chicken of the woods!

Sealed in a non-stick pan for a crunchy bite. Absolutely incredible!

Ingredients (Makes 5)

Stage 1

• 400g Chicken of the woods

• 2 Bay leaf

• 2 Cloves garlic (thinly sliced)

• 1/2 Brown onion thinly sliced

• 1 Heavy pinch of all the following: Paprika | Dried chilli | Dried rosemary | Ras el hanout

• 1 TSP of the following: Dark soy | Sesame oil

• 1 Pint of dry cider

• 1/2 TSP Table salt

Stage 2

• 250g Peeled potatoes

• 75g Natural breadcrumbs

• 1 TSP Sesame oil

• 1 Heavy pinch of the following: Paprika | Ras el hanout | Chilli flakes

• Table salt to taste

Method

Step 1

Tear the COTW so it resembles roughly shredded chicken. Add the ingredients in 'stage 1' above, into a deep lipped baking tray. Cover with tin foil so steam can’t escape and cook on 160c for 2 hours.

Step 2

Meanwhile, boil the quartered and peeled potatoes and once they're soft enough. Mash them with a potato ricer (or by hand). Try to remove as much water as possible before mashing. Set aside to cool.

Step 3

Remove the COTW from the oven and strain through a fine strainer. We're only removing the liquid here. Everything else is going in to our burger patty. Set aside to cool slightly.

Step 4

Once the potato mash and chicken are cooled enough to work with your hands. Add all ingredients in 'stage 2’ and work together with your hands until all is well combined. Season with salt to your taste.

Step 5

Mold into your desired burger patty size (ours made 5 decent sized patties). And rest in the fridge for 24 hours to firm up.

We flipped our burgers after 12 hours in the fridge, so both sides had a chance to firm up evenly.

Make sure to cook in a non-stick pan with oil, as the starch in the potato is likely to stick otherwise.