For the hazelnut pesto:

1. Begin by roasting your hazelnuts in a tray for 6 minutes at 180ºC. Allow them to cool down, then with a dish towel, rub the hazelnuts together so the darkened skins peel off.

2. In a blender, add in the parsley leaves, veg oil, garlic & lemon and blitz until smooth. Then, add in your peeled hazelnuts and pulse until the nuts have broken down into small pieces.

3. Season to taste with sea salt.

For the chanterelles on sourdough:

1. Begin by mixing the vegan butter and miso paste until soft so the miso flavours are fully mixed in.

2. Pick the parsley leaves off the stem and finely dice

3. Put a large pan onto a medium heat and put the chanterelle mushrooms in dry, with a sprinkling of sea salt. Shake the pan back and forth, allowing the mushrooms to react with the heat, releasing their aroma.

4. Add in the miso butter and some of your parsley and let the mushrooms soften in the butter, then add the kale into the same pan and allow the leaves to wilt in the miso butter.

To serve:

1. Toast your sourdough, then start plating up by topping with your kale.

2. Pop the mushrooms directly on top, drizzle with your homemade pesto, sprinkle with your leftover parsley and season with salt and pepper to taste.

Prepare these chanterelle mushrooms on sourdough with hazelnut pesto for the ultimate gut-friendly brunch