I am thankful for all the different ways I can eat potatoes and any new way to serve them is always very welcome. I have a long-time love affair with this side dish which I normally partner with chicken or poussin. For a meat-free option you could use fried halloumi to accompany this. Serve with plenty of salad on the side.

1. Thinly slice five medium waxy potatoes, ¼ cm approximately. Part boil these in a pan for five minutes. Drain until dry and play in a roasting tin

2. Add tbsp of oil, generously season with salt, pepper and thyme. Roast at 180C for 15 minutes

3. Remove from oven and add 250g sliced portobello mushrooms, 3 cloves of bashed garlic and more oil, salt and pepper. Roast for another 15 minutes

4. Add a handful of walnuts and 100g of pecorino cheese, roast in the oven for 5 minutes

5. Remove from oven and add chopped basil or rocket, a few shavings of more cheese and drizzle with a quality olive oil

If this recipe has made your mouth water, why not take a look at our other healthy yet indulgent meals and snacks by clicking here.