This is a super-speedy recipe that is easy to adapt to include whichever seasonal ingredients are growing in your garden.

If you grow your own tomatoes - or if you know someone who does - this super simple recipe is the way to do them justice.

Cherry tomatoes, left on the vine, are something you should always have floating around your summer kitchen. Roast them until they blister and caramelise deliciously.

As you toss the panzanella, the bread absorbs all the oils and flavours from the roasted cherry tomatoes and field mushrooms, turning it soft, chewy and abominably delicious.

This salad was really an exercise in ‘Casey doesn’t know what to cook so she’s going to chop and fry everything in the garden and see what works’. Fortunately everything worked, and it all worked especially well in combination! So I chucked it in a big bowl and here we have the Italian Warm Bean Salad!