Red and brown and blue all over

As much as I love fungi, they can sometimes be hell to identify, and in some cases impossible in the field. There are so many things to look out for - this one for instance turns bright blue when cut, but then fades to a dull grey after a time. Some have interesting tastes and can be really hot - one in particular only after a delay of at least 30 secs (if you are using this criterion, you need to spit it out PDQ). One of my favourite diagnostics is smell. These include crab meat, freshly milled flour, coconut, curry, geraniums, bedbugs, radishes, potato peelings, aniseed or - my personal favourite - Russian leather. This one is a bolete, like the Penny Bun, probably boletus erythropus, which has a red stem and pores.
Trying out the camera on my iPad here - I often forget it exists. Off to Leeds the BTO Yorkshire conference tomorrow.