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Jane Sarchet

Jane Sarchet is a farmers daughter, food writer and founder of The Hedgecombers, a platform where she shares her idyllic life in Cornwall with her staggering online community of over 170,000.

Join Jane in her beloved Myrtle (her VW Campervan!), as she cooks up a storm in a pot- with her One Pot Campervan Recipes. These recipes are simple, easy and super quick to come together, especially with Jane's tricks she's learned from years of camping. 

Video Description

Known for her foodie blog, The Hedgecombers, Jane Sarchet is an expert at whipping up delicious and creative recipes using the freshest ingredients.

In this series she cooks simple, practical one pot meals- that sacrifice none of the deliciousness. Jane proves that cooking in a camper van does not mean having to forgo great food!

In this episode, Jane makes simple sweet potato toast with mushroom. This recipe makes a fantastic no-fuss and healthy breakfast.


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


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.

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