The magic of foraging

Whether you have a tiny terrace or a sprawling plot, now is the perfect time to rewild a patch of earth and create your own edible oasis

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

They all started out on different paths – from sales offices to science labs – but each of these professional bakers found purpose and joy in baking. Here, they tell Jill Foster why it has become a passion that continues to nourish their souls

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

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

■ 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