Autumn Menu with Wild Boar and Cloudberries

Salad Cook the chanterelles gently in a pan with about 1 tbsp of water until the liquid has evaporated, then fry them in butter for about 5 minutes, until they have some colour. Add the sliced red onion and fry for another couple of minutes; the onion should keep a little bite. Add the halved tomatoes right at the end and fry for no more than a minute, so they hold their shape. Transfer to a bowl and fold in the sunflower shoots and sugar snap peas so they warm through.

Halloumi Cut the halloumi into bite-sized pieces. Mix the flour with pepper and a pinch of cayenne, toss the cheese in it, then fry it in plenty of butter until golden brown.

Serving Arrange the salad with the halloumi, scatter over a few walnuts and finish with a few drops of crema di balsamico.

Schnitzels Cut the topside across the grain into slices 2–2.5 cm (about 1 in) thick. Pound them out to schnitzels about 5 mm (¼ in) thick. You can also buy them ready-made, or ask your butcher to help for a perfect result.

Breadcrumb coating Set out three plates or dishes large enough for the flattened schnitzels. Put the flour in the first, mixed with a little salt and pepper if you like. Crack the eggs into the second and beat them lightly with a fork. Pour the breadcrumbs into the third.

Coat the meat in flour first, then dip it in the egg and finally cover it in breadcrumbs. Panko is a little coarser than ordinary breadcrumbs and gives a better crust. It is easiest if you keep one hand dry the whole time.

Let the coated schnitzels rest on a rack in the fridge while you prepare the rest, so the surface dries a little. They are then easier to fry and get a nicer crust.

Root vegetables Dice all the root vegetables and parboil them, so they cook faster in a hotter oven and get a nice golden surface. We started with the carrots, added the potatoes and parsnips after 5 minutes, and after another 4 minutes added the Brussels sprouts for just a minute. The beetroots were boiled in a separate pan for about 5 minutes, so they wouldn’t colour everything else.

Tip all the root vegetables into a dish, drizzle with oil and season with salt and pepper. Roast at 250°C (480°F) for about 20 minutes.

Pea purée The pea purée is very easy and goes with almost anything. Cook the peas for a couple of minutes, drain, add the cream and blend with a stick blender until smooth. Season with salt. For an even smoother purée, pass it through a sieve. If it is too loose, simmer it gently for a little while to thicken.

Serving Fry the schnitzels in plenty of butter over a medium-high heat for a few minutes on each side, until really golden. Serve with the root vegetables, the pea purée, a few capers and lingonberries. Scatter over some chopped parsley and serve!

Cloudberry ice cream Mix 50 ml (3½ tbsp) of the cloudberries with 25 ml (5 tsp) of the sugar. Stir gently to keep the berries as whole as possible, and leave at room temperature for about an hour. Then spoon the cloudberries onto baking paper and freeze for about 30 minutes.

Whisk the egg yolks with 75 ml (⅓ cup) of the sugar and the rum until really pale and fluffy. Bring the cream to the boil with the vanilla and the rest of the cloudberries in a small saucepan, simmer for about a minute, then cool it slightly in a cold water bath, so the eggs don’t set before the two are combined. Whisk the two mixtures together and heat to about 80°C (175°F), or until the mixture has noticeably thickened. Cool it again in an ice-cold water bath, then churn in an ice cream maker. When the ice cream is ready, gently fold in the frozen cloudberries. Leave the ice cream in the freezer for at least 2 hours before serving, so it firms up a little.

Lime meringues Mix the zest of 1 lime with the juice of half a lime. Crush the mixture in a mortar to release the flavours and leave it to infuse for about 10 minutes, then strain it through a fine sieve. Whisk the egg whites to stiff peaks. Add the sugar a little at a time, whisking hard. Then slowly add the lime juice while still whisking. Keep whisking for at least 5 minutes, until the meringue is firm and stiff.

Pipe small meringues onto baking paper and bake at 100°C (210°F) for about 60 minutes. Turn off the oven, open the door slightly and leave the meringues in the residual heat for at least an hour. Store in an airtight jar somewhere cool, but not in the fridge.

Chocolate sauce Heat the cream. Chop the chocolate and stir it in as it melts. Add the rest of the ingredients and bring to the boil. Let it cool slightly before serving.

Assembly Put the plates in the freezer well in advance, so they are cold and ice cream friendly. Whip 200 ml (¾ cup) of cream. Arrange scoops of ice cream in layers with the cream and meringues, drizzle with the chocolate sauce and serve immediately.