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
