Serves 1

- 1 large grabbing-handful of chanterelles

- 5 baby courgettes

- 3 tbsp olive oil

- 1 generous pinch of flaked sea salt

- 1 garlic clove

- Ground black pepper

- 2 tbsp lemon juice

- 1 small handful of fresh basil leaves

Clean the chanterelles, removing the stalk bases, moss and other dirt. Leave the small ones whole and tear the larger ones down the middle. Drop them into a mixing bowl.

Don’t bother to remove the courgette stalks, as they are still tender; just trim the ends. Rinse the courgettes before slicing them lengthways into 3 or 4 long strips. Add them to the mushrooms, dribble over 2 tbsp of the olive oil and scatter with the salt. Stir together to ensure it’s all thoroughly oiled.

Put a large frying pan on the heat and get it fiercely hot so that the chanterelles and courgettes crackle and spit instantly when they are put in it. Throw in the contents of the mixing bowl. Resist the temptation to poke around all the time. At first, water will weep out as the ingredients wilt, but when this evaporates they will quickly colour and this is the time to shake them around a bit.

Cook everything until well coloured; this will take 7-8 minutes. Peel and finely chop the garlic. Turn off the heat and throw in the garlic. Add a good grind of black pepper and check if the dish needs a smidgen more salt. Transfer to a soup plate. Pour over the remaining olive oil and squeeze over the lemon juice. Drop on the basil, roughly torn, and eat immediately. Accompany with a glass of chilled white wine.

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