There's little that can beat beans on toast - but the addition of girolles is one of them. In season between June to October, this is the best time to try them out.
This is simply mushrooms on toast but with girolles, also known as chanterelles, which can be found all over Europe and the US. The Scottish ones have the best aroma, smelling of apricots and retaining a lovely golden colour when cooked; these mushrooms have a short summer season.
These can be changed for any other wild mushroom - and should if they are in season - but the light flavour of the girolles works really well with subtle earthy notes of the broad beans.
Have a go and make sure to share your most delicious photos with us on Twitter @theponyandtrap.