Name: Crispy potato stacks with chilli, squash and garlic sauce
Yield: 6
Ingredients: 50g butter , plus extra for greasing -; 4 tbsp vegetable stock -; 1 tsp each, thyme and rosemary leaves, finely chopped, plus extra sprigs -; 1kg medium King Edward potato or Maris piper, very thinly sliced -; 4 shallots , halved and thinly sliced -; 2 small fiery red chillies , deseeded and finely chopped -; 600g acorn squash , deseeded and cut into small wedges -; 4 tbsp olive oil -; 280g large chestnut mushroom , sliced 1cm thick -; about 160g pack taleggio cheese , cut into 6 slices, then halved -; about 24-30 fried sage leaves, to serve (see know-how below) -; 1 shallot , finely chopped -; 1 garlic clove , finely chopped -; 4 sage leaves, finely chopped -; 2 tbsp white wine vinegar -; 3 tbsp white wine -; 85g butter , cut into small pieces -; ½ tsp thyme leaves -

Ingredients for - Crispy potato stacks with chilli, squash and garlic sauce

1. 50g butter , plus extra for greasing

2. 4 tbsp vegetable stock

3. 1 tsp each, thyme and rosemary leaves, finely chopped, plus extra sprigs

4. 1kg medium King Edward potato or Maris piper, very thinly sliced

5. 4 shallots , halved and thinly sliced

6. 2 small fiery red chillies , deseeded and finely chopped

7. 600g acorn squash , deseeded and cut into small wedges

8. 4 tbsp olive oil

9. 280g large chestnut mushroom , sliced 1cm thick

10. about 160g pack taleggio cheese , cut into 6 slices, then halved

11. about 24-30 fried sage leaves, to serve (see know-how below)

12. 1 shallot , finely chopped

13. 1 garlic clove , finely chopped

14. 4 sage leaves, finely chopped

15. 2 tbsp white wine vinegar

16. 3 tbsp white wine

17. 85g butter , cut into small pieces

18. ½ tsp thyme leaves

How to cook deliciously - Crispy potato stacks with chilli, squash and garlic sauce

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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 . Stage

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 . Stage

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.