Jane Sarchet

INGREDIENTS

1 large sweet potato, thinly sliced with a mandolin

1 tbsp oil

125g oyster mushrooms

Large knob of salted butter

1 clove garlic, minced

4 tbsp soft goats cheese

1 tbsp flat leaf parsley, chopped

METHOD

Toast the sweet potato slices in a toaster or or a griddle, until they bubble up around the edges and become soft in the centre.

If you’re using a toaster, pop it on the highest setting and toast them twice.

Meanwhile, heat a heavy bottomed frying pan (cast iron ideally) over a medium high heat.

Pour in the oil and swish about, then lay out your mushrooms in an even layer in the pan. Leave them alone for a couple of minutes to become golden brown.

Flip them over and cook the second side, again leaving them untouched until they’ve turned golden and delicious.

Finally, pop in the knob of butter and garlic and toss together well until the butter is melted and everything is coated in garlic butter.

Season with salt and pepper.

To serve, spread sweet potato toast with goats cheese, top with the oyster mushrooms and sprinkle with a little parsley.