A MASSIVE mushroom the size of a football has been credited for curing a Kempsey man of a health affliction he has suffered for years.

Colin Bunn, of The Limes, was on his way to post a letter on Friday morning when he came across the curious fungus alongside the main road in the village.

"I thought it was a kids' football so I went to pick it up and throw it back over the fence," said the 65-year-old.

"When I got closer it looked like a skull but it was so smooth. It's actually got a gorgeous texture."

Mr Bunn took the fungus - which measures 2ft 2ins round, about nine inches in height, and seven or eight inches across - back home, where he discovered it was a giant puffball.

And as well as discovering many wonderful ways of dishing up the tasty treat, he has also found it to have another benefit - he claims it has cured his tinnitus (ringing in the ears).

"It's very tactile and I like stroking it," Mr Bunn said. It's so relaxing. Amazingly, since I've been doing it my tinnitus has gone. I usually have one day a month where I am free of it, but since I had this it's been days."

The Royal National Institute for the Deaf website fails to mention puffballs, but does say that research has shown that the more you can relax, the easier it is to manage tinnitus. Mr Bunn has had to rearrange his fridge in order to store the mushroom in the hope it keeps for a bit longer.

But when it needs eating he has the perfect recipe.

"It's delicious sliced up and sauteed with bacon," he said.

IT'S THE LARGEST OF ALL FUNGI

l The giant puffball is the largest of all fungi - it is often the size of a football and the largest ever found was the size of a sheep.

l The Blackfoot tribe of North American Indians believed that puffballs were fallen stars that fell to earth during supernatural events. They were often burned as incense to keep ghosts away. Some medicine men would take hollow dried puffballs, fill them with gravel and use as a sort of rattle to ward off evil spirits.

l Giant puffballs grow in pastures and woodlands and are usually seen in late summer and early autumn.

l They take nutrients from the soil that they grow in and use food to build new material for growth.

l Giant puffballs release thousands of spores every time the wind blows or a raindrop hits them. Some of the spores grow into new puffballs.

Slice them up, then serve on your toast

Hugh Fearnley-Whittingstall, of Channel Four's River Cottage, says slices of puffball can be used as sliced field mushrooms - sauted and served on toast, or made into risottos, sauces and soups. This is his recipe for puffball fritters with soft-boiled eggs and bacon.

Ingredients

4 slices pancetta, or streaky bacon

2 cloves garlic, finely chopped

4 large slices from a puffball, about 1cm/in thick

2 eggs, beaten and seasoned with salt and pepper

100g/3oz white breadcrumbs (from a day old loaf)

4 whole eggs

Salt and freshly ground black pepper

Olive oil for frying

A few salad leaves, lightly dressed

Method

1. Chop the bacon or pancetta into thick matchsticks and fry in a little olive oil until crispy. Throw in the chopped garlic and fry until it starts to take colour. Remove the garlicky pancetta and put on kitchen paper.

2. Bring the four whole eggs to the boil in a small pan of cold water and boil them for just 4 minutes to get soft-boiled eggs.

3. Dip the puffball slices in the beaten egg, then coat well in the breadcrumbs.

Fry in the same oil left from frying the pancetta (with perhaps a little extra added), turning once until crispy and golden brown.

4. Drain each slice quickly on kitchen paper, then place on warmed plates.

Peel the soft boiled eggs carefully and cut them in half.

5. Place two halves, yolk upwards, on each fritter and season well with salt and freshly ground black pepper. Sprinkle over the garlicky bits of pancetta.

6. Serve with a few dressed salad leaves on the side.