• Follow the recipe for Stock Infused Potatoes but instead of quartering the potatoes cut them into one inch thick slices and cook for no more than five minutes.
• Remove from the stock after this time and place on a piece of foil under a hot grill to crisp up each side.
• To make the mushroom ragu, finely slice the onion and garlic and place in a pan with a knob of butter and a little olive oil to slowly soften.
• To the pan add a pinch of dried chili and a crack of pepper with a few sprigs of thyme. After five minutes add half a glass of white wine and a ladle of stock to the pan and reduce down for a minute or two until roughly halved in volume.
• At this point add the mushrooms (of whatever variety you have) to the pan, cover and ensure that the heat isn’t too high.
• After two to three minutes of cooking the mushrooms should be ready. Remove from the heat and add cream for richness.
• Serve in bowls with some of the grilled potatoes on the side

This is the perfect food to take on a cold winter walk and is inspired a classic Italian Easter pie.

• Start by Pre-heating your oven to 170 degrees celcius.
• Sauté the mushrooms with the cabbage and season.
• Slice the hard boiled eggs and to mixing bowl with the mushrooms, cabbage, ricotta cheese and a generous handful of grated parmesan.
• Roll out some bought puff pastry (though you could make this from scratch if you have the time) and cut into squares.
• Fill one half of the square with a spoonful of the filling, fold over and crimp the edges before placing on a non stick baking tray.
• Bake in the oven until golden brown.