A perfect stir-fry: easy, fast and earthy.

Fidleheads are the fantastic furled fronds of a young fern!

Subscribe to Sweet Paul


1 lb fiddleheads

1 lb morels

1/2 lbs pancetta, cubed

pinch of red chili flakes

salt and pepper

  1. Clean the fiddleheads and the morels, do not wash the morels. They will get soggy. Just use a brush to remove any dirt. Cut them in half if they are big.
  2. Sauté the pancetta for a few minutes and add the fiddleheads and morels.
  3. If the pan seems to dry you can add a little olive oil or even better some butter.
  4. Sauté until the morels and fiddle heads starts to get golden.
  5. Sprinkle with chili and season with salt and pepper.


This is a great topping for toast.

Photography by Paul "Sweet Paul" Lowe

Made it? Tell us about it–