Veggie Stuffed Mushroom

Chop the potatoes into wedges about the width of your index finger (no need to peel). Spread out on a baking tray, drizzle with oil and season with a good pinch of salt and pepper. Ensure the potatoes are well coated before roasting in your oven until golden and crispy, 30-35 mins, turning halfway.

Remove the stalk from the portobello mushrooms (see photo). Keep the mushrooms to one side. Roughly chop the stalks. Halve, peel and finely slice the shallot into thin half moons. Chop the vine tomatoes into 2cm pieces. Halve the yellow pepper and remove and discard the core and seeds. Chop the pepper into about 2cm pieces. Peel and grate the garlic (or use a garlic press if you have one). Finely grate the gruyere cheese.

Heat a drizzle of oil in a frying pan on medium heat. Add the shallot and cook, stirring occasionally, until starting to soften, 3 mins. Add the chopped tomatoes, pepper and mushroom stalks and cook, stirring, until the tomatoes start to break down, about 3 more mins. Stir in the garlic and cook for another minute before adding the red wine vinegar and allowing it to evaporate. Season well with salt and black pepper.

Add the water (amount specified in the ingredient list), lower the heat and pop a lid (or some foil) on the pan. Cook with the lid on until softened, 6-8 mins. Meanwhile, put the mushrooms in a roasting dish so that the hollow side faces up (see photo). In a small bowl, combine the hard Italian cheese, panko breadcrumbs and oil (amount specified in the ingredient list). Set aside.