TR AY-BAK ED POTATOES WITH MUSHROOMS, CHESTNUTS &A SLOSH OF SHERRY

Waxy potatoes, mushrooms and chestnuts – these are three ingredients that sit very well together on a plate. Add a good slosh of sherry and you have a middle-of-the-week meal that is as impressive as it is easy. I like chestnut mushrooms, which I think deliver more flavour. By all means use fat slices of

portobello mushrooms if you prefer – indeed use any mushrooms, and a mixture would be fabulous. I might serve this with some crusty bread or bruschetta on the side to mop up the juices.

SERVES 4

● 1kg medium–small potatoes, diced or sliced bite-size if large

● 7 large cloves of garlic, 4 unpeeled and smashed, 3 peeled and finely sliced

● 4 tbsp good olive oil, plus more to serve

● 3 good thyme sprigs, leaves picked

● 500g chestnut or button mushrooms, sliced

● 3 tbsp dry or medium sherry

● 75g chestnuts, roughly chopped

● ½ small bunch of flat-leaf parsley, finely chopped

● 100g Manchego cheese or parmesan

● Salt and freshly ground black pepper

Preheat the oven to 220°C/ 200°C fan/425°f/gas 7.

1. Line a baking tray with baking paper. Spread the potatoes out onto the lined tray along with the 4 smashed cloves of garlic, the olive oil and the thyme, and season with salt and pepper. Roast for 15–20 minutes, until the potatoes are softened but not yet fully cooked through.

2. Add the mushrooms, sliced garlic and sherry to the potatoes in the tray, mixing them together to distribute evenly, and cook for a further 20–25 minutes, until the mushrooms and potatoes are cooked through and have taken on some lovely colour.

3. Remove the tray from the oven and add the chestnuts and parsley, mixing well. Check the seasoning, adding more salt and pepper if needed. Using a potato peeler, shave the Manchego or parmesan over the mushrooms and potatoes, sprinkle with more oil if you like, and serve.