Patty-pan squash, roast olives and potatoes, girolles and sherry-vinegar currants

When wild mushrooms are in season, there’s no excuse not to put them in everything and anything savoury. The best mushrooms in the market the day we shot this were girolles, but you can replace them with any wild mushroom. If you can’t get wild ones, cultivated oyster mushrooms or shiitake, or even chestnut mushrooms, work well. You can even supplement fresh mushrooms with dried ones for variety – you’ll just need to soak and rinse them to ensure no grit ends up in your meal. I love the fly