I last week obtained a couple of giant puffball mushrooms, one for a friend and the other for cooking. The puffball has a rich, mushroomy smell, especially for the first couple of hours after picking; my example was about 9 inches in diameter, near-spherical, pinching down to a neck that socketed into the ground.

Rather like an enormous lightbulb, in fact.

Slicing-off the neck to leave a clean, uninfested surface, the mushroom’s surface/skin can be cleanly peeled back to expose the bright white flesh, which has a texture that looks somewhat like the inside of a marshmallow.

I sliced it like bread – into half-inch thick slabs – discarding a few bits that had been munched on by beetles. Sauteed in butter, the slices take on a rich golden colour and soften, retaining a delicate flavour.

Goes nicely with bacon and scrambled eggs.

Also tried: custard-apple. Delicious, scooped from the skin, although the preponderance of lychee-like seeds must be worked-around.