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Weekdays 10am-12:30pm

James Martin goes mushroom foraging in our forest

Amongst the trees and wildlife in our This Morning Forest, you’ll also find plenty of delicious mushrooms.

James Martin has ventured into our woodland, with foraging expert Alysia Vasey, to see what delightful mushrooms they can find.

James will then be using his foraged treasures to whip up a pine infused barbecued duck, served with gorgeous fresh mushrooms.

Barbecued duck in berry sauce with foraged mushrooms

Serves 4


4 x large duck breasts

Salt and pepper

25g butter

1 tbsp heather honey

1 small bunch of heather


8 long baby carrots, about 200g, peeled

50g butter

5 star anise (as alternative to heather/pine)

50g caster sugar

Water, to cover


Handful of wild mushrooms 

Reindeer moss, optional, if you can get hold of it!

Knob of butter

200ml good beef stock

Splash sherry vinegar

Knob of butter

100g brambles or sloes

Salt and pepper


1. Heat a BBQ or griddle until hot, season the duck and score, pop the duck onto the BBQ/griddle with the butter, then sprinkle with the heather. Turn over after 2 to 3 minutes, coating in the heather honey butter and cook for a further 2 to 3 minutes.

2. Place the carrots into a hot pan over a medium heat with the butter, star anise and sugar, then cover in water and bring to the boil. Cook rapidly for 10 minutes.

3. To make the sauce, sauté the mushrooms (and moss if using) in a little butter, then remove and place to one side. Then in the same pan place in the stock and bring to the boil, then finish with the vinegar, butter, brambles and sloes. Return the mushrooms to the pan and season.

4. To serve, pile the carrots onto a plate, slice the duck and place on top, then spoon over the sauce and mushrooms.

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Weekdays 10am-12:30pm