Crispy potato stacks with chilli, squash and garlic sauce

• butter↗50g 50g

  plus extra for greasing

• vegetable stock↗4 tbsp 4 tbsp
• each, thyme1 tsp 1 tsp

  and rosemary leaves, finely chopped, plus extra sprigs

• medium King Edward potato↗1kg 1kg

  or Maris piper, very thinly sliced

• shallots↗4 4

  halved and thinly sliced

• small fiery red chillies↗2 2

  deseeded and finely chopped

• acorn squash↗600g 600g

  deseeded and cut into small wedges

• olive oil↗4 tbsp 4 tbsp
• large chestnut mushroom↗280g 280g

  sliced 1cm thick

• taleggio cheeseabout 160g pack about 160g pack

  cut into 6 slices, then halved

• fried sageabout 24-30 about 24-30

  leaves, to serve (see know-how below)

• shallot↗1 1

  finely chopped

• garlic clove↗1 1

  finely chopped

• sage↗4 4

  leaves, finely chopped

• white wine vinegar↗2 tbsp 2 tbsp
• white wine↗3 tbsp
• butter↗85g

  cut into small pieces

• thyme↗½ tsp

  leaves

Step-by-step instructions

1. 1

   Heat oven to 200C/fan 180C/gas 6. Line a baking tray with buttered baking parchment. Butter 6 x 10cm metal rings (2-3cm deep) and place on the tray. Melt the 50g butter with the stock, bubble briefly, then add the chopped herbs and a little pepper. Set aside for a few mins to infuse.

2. 2

   Place one-third of the potatoes in a couple of overlapping layers to cover the base of the rings. Brush with some of the butter mix, scatter over half the shallots and chilli, brush with a little more butter, then season. Continue layering and buttering, pressing down gently as you go. Finish with a layer of potatoes and a final brushing of butter. Cover loosely with foil, bake for 20 mins, remove the foil, then bake a further 25 mins or until the potatoes are tender and golden.

3. 3

   Meanwhile, tip the squash in a single layer into a roasting tin and toss with 2 tbsp oil, a few thyme and rosemary sprigs and black pepper. Roast with the potatoes for the final 20-25 mins until soft and starting to brown.

4. 4

   Make the sauce: simmer the shallot, garlic and sage with the vinegar and wine until the pan is almost dry (you should have about 1 tsp liquid left). Immediately add the butter, a piece at a time, over a low heat, stirring as you go until you have a creamy sauce. Sieve into a small pan and thin with about 1 tbsp of warm water, so it is a pouring consistency. Throw in a few thyme leaves and set aside.

5. 5

   When ready to serve, heat the remaining 2 tbsp oil in a frying pan. When hot, add the sliced mushrooms. Fry for 1-2 mins until golden on both sides, turning once only. Season with salt and pepper.

6. 6

   Heat the grill to high and remove the rings from the potatoes. Lay the mushrooms on top of the potatoes, then lay 2 overlapping slices of cheese on each. Grill until the cheese has just melted. Top with a pile of squash and a scattering of fried sage leaves, then gently lift onto hot plates. Briefly reheat the sauce and drizzle a little around each serving.