I began my breakfast by frying some mushrooms and an egg in a large non stick pan, I seasoned both with salt and pepper just before a popped some gluten free wholemeal bread in the toaster. After this I smashed up a whole avocado and seasoned with lemon, salt, pepper and chilli. Once my toast had popped and been buttered I added everything I’d made to a plate with a handful of spinach, a spoonful of organic hummus and some of my freshly grown watercress. My breakfast was delicious and if I wasn’t inspired by the wild cooking project I probably would’ve never made it.”