GOLDEN CHALICE

Chanterelle season is currently at its heart, having started in late June and running until November. The yellow funnel-shaped fungi has a delicate nutty flavour, with hints of mellow fruitiness, and may have an apricolt-like fragrance when freshly picked. The mushroom is high in vitamins C, D and potassium. Chanterelles have been eaten in the UK since the 16th century, when they were considered a sign of wealth, and are still prized today as a gourmet mushroom. Their gentle flavour is best released by frying in butter or oil, and using them in simple recipes allows their subtlety to be appreciated.