Potato and mushroom bake

Serves 4

4 baking potatoes 1 tbsp olive oil, plus extra for greasing 1 onion, peeled and finely chopped 1 garlic clove, peeled and finely chopped 75g wild morel mushrooms, halved lengthways 1 tbsp cornflour 200ml milk 250g soft goat’s cheese 2 tbsp chopped thyme, plus extra to garnish sea salt and black pepper 1 litre oven dish Preheat the oven to 200°C/gas mark 6 and grease a large oven tray. Pierce each potato with a fork and grease each with oil. Place on the prepared tray and bake for 1 hr. Heat the oil in a saucepan and sauté the chopped onion and garlic for 10 mins. Add the mushrooms and fry for 2 mins. Stir in the cornflour and cook, stirring, for 1 min. Slowly stir in the milk and simmer for 2 mins until thick and smooth. Add half the goat’s cheese and the chopped thyme, and stir through. Season with salt and pepper. Chop the cooked jacket potatoes into discs and fill a 1 litre oven dish by overlapping them. Pour over the sauce, then dot spoonfuls of the remaining goat’s cheese on top. Bake for 15 mins until golden. Serve with more thyme to garnish.

“Let the sky rain potatoes” William Shakespeare, The Merry Wives of Windsor