900 g new potatoes scrubbed

and cut into 5mm/1/4 inch thick slices sea salt 2 bulbs fennel roughly chopped

2 tbsp olive oil

4 onions finely chopped

2 cloves garlic crushed

225 g flat mushrooms sliced

freshly ground black pepper 25 g breadcrumbs

2 tbsp freshly chopped parsley

handful of fresh basil leaves torn into pieces 2 x 125g packs Mozarella Cheese sliced

125 g Vegetarian Cheddar cheese freshly grated

1. Cook the potatoes in salted boiling water for 10 15 minutes, until tender. Drain, then push through a sieve.

2. Preheat the oven to 200C/400F/Gas 6.

3. Cook the roughly chopped fennel in salted boiling water for about 7 minutes, until tender, then drain.

4. Heat the oil in a frying pan, add the onions and fry for 5 10 minutes. Add the garlic and cook for a further 1 minute. Add the mushrooms and cook for a further 2 minutes. Season.

5. Sprinkle half the breadcrumbs over the base of a shallow ovenproof dish. Add half the mushrooms and onions, fennel, parsley, basil, mozzarella and cheddar cheeses and potatoes in layers. Repeat these layers, finishing with a layer of potatoes, and sprinkling over the remaining breadcrumbs.

6. Bake for 20 minutes until golden and bubbling. Serve straight from the oven with a crisp green salad.