A warming and comforting meal flavoured with oozing cheese and mushroom.

Ingredients

• 115g (4oz) mushrooms, sliced
• 1 leek, sliced
• 200ml (7fl oz) stock
• 200g (7oz) baby new potatoes, thinly sliced
• 1 onion, finely chopped
• 1 clove garlic, crushed (or 1 tsp chopped garlic)
• 2 tbsp chopped parsley
• 30g (1oz) reduced fat cheddar cheese, grated
• freshly ground black pepper

Method

1. Preheat the oven to 190°C, gas mark 5.
2. Put the mushrooms, leek and 5 tbsp of the stock in a non-stick pan and sauté over a low heat for about 10 minutes, until the vegetables have softened and the stock has evaporated.
3. Cover the base of an ovenproof dish with a layer of overlapping potato slices.
4. Spoon half the mushroom and leek mixture over the top and sprinkle with some of the chopped onion, garlic, parsley and cheese.
5. Grind over some black pepper.
6. Cover with another potato layer and keep layering up the dish until all the ingredients are used up, finishing with a layer of potato and a sprinkling of cheese.
7. Heat the remaining stock in a pan and pour over the top of the vegetables.
8. Bake for 40/45 minutes, until the potatoes are tender and the top is crisp and golden. If it’s browning too fast, cover with some foil.
9. Tip! Instead of mushrooms and leek, try tomatoes and courgettes or spinach and aubergine. This is good served with salad and grilled tomatoes.