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Finding food in summer is partly a continuation of the foraging that takes place in spring. Spring gives the freshest, smallest, sweetest natural foods, and in summer many of these ripen during the warmer months. With longer days, time outside can be stretched before bedtime and activities can be kept going for longer.

Chanterelle mushrooms

We tend to go a little further afield in the summer after school so we can head off in search of chanterelles, a common wild mushroom. These little orange, fruity mushrooms are absolutely delicious.

What you need

 A collection bag (sandwich bag/small basket)

 A plant-identification book/app

 Fire-starting materials (see ‘Light a fire’, see here) or a portable camping stove

 A small frying pan

 A small knob of butter, or splash of olive oil

 A clove of garlic, sliced

What to do

1 Chanterelles can be found in mixed (deciduous and coniferous) and pure coniferous woodlands. Their orange colouring and wavy shape make them stand out from other species of mushroom that may be around.

2 If you do come across a mushroom that looks like a chanterelle, use your identification book or search online to make a positive identification. This is vitally important. If you have any doubt, leave what you’ve found behind.

3 Carefully pick the positively identified chanterelles, taking only what you’ll need.

4 Light a fire or your portable camping stove and cook them on the spot, or take them home to cook. They are best fried in a pan with a little bit of butter or olive oil and some sliced garlic. Even a child who turns their nose up at mushrooms usually won’t be able to resist the delicious-looking and -smelling food presented before them.

5 To repeat: please make sure you know for certain that the mushrooms you’ve picked are chanterelles. Eating mushrooms that you’re not 100 per cent sure about is extremely dangerous, so check, check and check again.

Mushrooms, by Jasper. None of these is edible, beware!