- Give your potatoes a good rinse. Put in a large lidded casserole dish and add about 800ml of hot vegetable stock.
- Bring to a rolling simmer and cook, partially covering the casserole, until the potatoes are cooked and the stock is almost completely gone then transfer the potatoes to a bowl.
- Turn the heat to high and add the butter into the casserole. Toss in the sliced mushrooms and stir until they start colouring. Deglaze the pan with the wine, lower the heat and add the garlic. then cook for another 2 minutes.
- Pour in the remaining 100ml of stock and cream and bring to a simmer. Return the potatoes to the casserole and cook, stirring, for 5-7 minutes until it is thoroughly heated .
- Stir in the grated cheese and chopped herbs and take off the heat. Season with salt and pepper, to taste and sprinkle with the lemon zest. Dish is ready to serve.
Duration It takes 10 mins to prepare and 20 mins to cook.
Ingredients (Organic) For a serving of 6 people.
1kg baby potatoes, the smaller the better
900ml vegetable stock
1 table spoon of unsalted butter
300g baby chestnut mushrooms, sliced
3 large garlic cloves, minced
60ml white wine
250ml double cream
55g finely grated aged cheddar
2 table spoons of finely chopped parsley
1 table spoon of finely chopped chives
Zest of 1 unwaxed lemon
Salt and pepper to season
