Marcus Wareing served up a tasty brunch dish with wild mushrooms, lovage, tarragon, eggs, herb vinaigrette and mascarpone cheese on Tales from a Kitchen Garden.

The ingredients are: 1 tbsp vegetable oil, 500g mixed mushrooms, cut to similar sizes, 1 tarragon sprig, 2 garlic cloves, 15g butter, 4 free-range eggs, 25g bunch lovage, ½ tsp salt, 50ml olive oil, 1 tsp white wine vinegar, 4 tbsp mascarpone, 4 slices thick bread, toasted, salt and freshly ground black pepper.

See recipes by Marcus in his book titled: Marcus’ Kitchen: My favourite recipes to inspire your home-cooking available from Amazon now.