Counting your chickens

Mushrooms are hard to resist at this time of year, full of rich flavours for food that comforts

From Regency medicine men to the technicolour world of The Beatles, the history of psychedelic mushrooms is richer than we might expect, says Deborah Nicholls-Lee

Fallen branches and rotting stumps may look forsaken, but deadwood plays an essential role in the woodland

Ingredients (Serves 4) ◆ 4 large Portobello mushrooms, stalksremoved ◆ 2tbsp olive oil ◆ 1 small red onion or 3 spring onions,chopped ◆ 1 small courgette, chopped ◆ 2 tomatoes, chopped ◆ 1tbsp chopped

The best of the season to inspire and admire

■ Serves 4 ■ Prep 30 mins ■ Cook 50 mins 4 large field mushrooms4 tbsp olive oil1 garlic clove, chopped400g spinach leavesflour, for dusting1 tbsp thyme leaves500g block all-butter puff pastry140g sti