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Wild Mushrooms! Who couldn’t resist these exquisite, colourful little trumpets of flavour. As soon as I saw them on the market I knew I had to have them, and I knew exactly what to cook them with.

If you can source beautiful wild mushrooms for this dish then it’s a real bonus. if not, make sure you use chestnut mushrooms, they have better flavour and texture than the plain white mushrooms.

Olive oil cooking spray
300g butternut squash, peeled and cut into 1 cm pieces
1 small green chilli
3 echalion shallots, finely diced
½ teaspoon black mustard seeds
½ teaspoon cumin seeds
Handful of dried or frozen curry leaves
2 garlic cloves, minced
1 teaspoon ground coriander
Pinch of ground cayenne
½ teaspoon ground turmeric
400g mushrooms, preferably a mix of cultivated chestnut mushrooms and wild, trimmed and sliced
180ml reduced fat coconut milk
2 tablespoons lime juice
Coriander to garnish

In a wide pan, heat the cooking spray over a medium heat . When hot, add squash cubes in one layer. Season with salt and pepper. Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.

Cut a lengthwise slit in each chilli to open it, but leave whole. (This helps the chillies heat the sauce without making it too spicy.)

Add shallots, salt lightly and cook, stirring, 1 minute. Add mustard seeds, cumin seeds and curry leaves, if using, and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.

Add mushrooms, season with salt and toss to coat. Cook, stirring, until mushrooms begin to soften, about 5 minutes.

Return squash cubes to skillet, gently stir in coconut milk and bring to a simmer. Lower heat to medium and simmer for another 5 minutes. If mixture looks dry, thin with a little water. Taste and season with salt.

Before serving, stir in lime juice. Transfer to a warm serving dish and garnish with coriander.