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.
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