Mushroom Stifado

Add the parsnip and potato to your pan of boiling water. Cook until soft, 15-20 mins. Tip: They are cooked when you can easily slip a knife through. Once cooked, drain and pop them back in the pan with a lid on.

Meanwhile, heat a drizzle of oil in a frying pan on medium heat and add the shallot. Cook until soft, 4 mins. Then add the chestnut mushrooms. Cook together until the mushrooms are browned, 6-7 mins. Add half the chopped tomato. Cook for a further 2 mins.

Remove the porcini mushrooms from their water (keep the liquid for later). Add the porcini mushrooms to your pan and cook for 2 mins. Add the garlic, allspice and tomato purée. Cook for 1 minute more, then pour in the red wine vinegar. Cook 'til it has evaporated then add the mushroom soaking water, vegetable stock pot and honey. Tip: Don't pour in the gritty bit at the bottom of the soaking water. Add the bay leaf, stir everything together and bring to a gentle simmer. Cook for 8-10 mins, then remove the bay leaf

When the potato and parsnip is cooked and drained, add a splash of milk (if you have some) and the butter along with a pinch of salt and a grind of black pepper. Mash until smooth, then pop a lid on and leave to one side.