PUFFBALL WITH BACON, PARSLEY AND GARLIC

In early autumn, giant puffballs stand out like white footballs amid the green grass. Pick when young and firm — no bigger than 25cm in diameter.

Serves 2

2 large, thick slices of puffball mushroom

1 tbsp extra-virgin olive oil

Salt and freshly ground black pepper

4 thick rashers of streaky bacon

2-4 garlic cloves, bashed

3 or 4 thyme sprigs

1 knob of butter

1 small bunch of flat-leaf parsley, leaves picked and chopped

Preheat a heavy-based, ridged griddle pan over a high heat. Peel the outer skin from the puffball, brush the slices with oil and season.

When the griddle pan is hot, place the puffball slices in the pan. Add the bacon, garlic and thyme, and griddle for 3-4 minutes, until the underside of the slices is slightly charred from the ridges. Flip the slices, and cook for a further 3-4 minutes to char the other side. Turn the bacon 3 or 4 times throughout the cooking, until cooked through and crisped.

Take the pan off the heat and stir through the butter and parsley. Divide between two plates and serve straightaway.