• Peanut and vegetable rice-paper wraps
• The modern pea-and-ham soup
• Creamy cauliflower and yoghurt curry with mangetout and ginger slivers
• Panfried baby hake fillets on a bed of spring greens

Use dried mushrooms

Dried mushrooms are a great substitute for the fresh variety, especially as they have a long shelf life (up to a year) and so can be readily available when mushrooms are not in season.

They should, however, be used in smaller quantities than their fresh counterparts as they are much stronger in flavour.

Simply rehydrate in warm water or milk and add, chopped, to broths, stuffings or risottos, or mix into butter to melt over pan-fried steak.

Alternatively, grind into a fine dust and sprinkle over home-made bread or add to olive oil for a distinct meaty flavour.