Ingredients

For the Potato Cake:
4 large Potatoes (Maris Piper Potatoes are best)
3 tbsp Chopped Chives
3 tbsp Chopped Parsley
2 glugs Olive Oil
Salt&Pepper to taste
1 egg yolk

Rarebit Topping:
50g Butter
50g Plain Flour
30ml Whole Milk
50g Yorkshire Cheddar, grated
1 tbsp Wholegrain Mustard
Dash of Worcestershire Sauce
4 large Portobello Mushrooms

Tomato & Pine Nut Dressing:
2 Plum Tomatoes, Deseeded and Finely Chopped
6 Basil Leaves, Chopped
50g Toasted Pine Nuts
2 glugs Olive Oil
2 glugs Balsamic Vinegar

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Method

1. Peel and chop the potatoes into small chunks, and cover with cold salted water. Place on the hob to cook for 15 minutes until the potatoes start to break easily when pushed with a fork.

2. Remove the stalks from the mushrooms and drizzle with a little olive oil. Place under a preheated grill for 8 minutes, turning once.

3. Meanwhile, melt the butter in a pan over a medium heat, and slowly add the flour to create a paste. Add the milk, stirring continuously and cook for 3 minutes to absorb any lumps. Add the grated cheddar, Worcestershire Sauce  and mustard, stirring until smooth. Remove from the heat and set aside.

4. Drain your potatoes, mash roughly and add all of the potato cake ingredients to the pan, mixing thoroughly. Allow to cool slightly whilst you remove the mushrooms from the grill and place a little of the rarebit mix on each one.

5. Mould the potato mix into four equal patties between your hands, then dust each one in plain flour and fry quickly in olive oil until gently coloured. Remove each patty from the pan and place on a plate in the base of the grill to keep warm.

6. Glaze your rarebit mushrooms under the grill for around 2 minutes, until the topping begins to bubble and colour. At the same time, wilt your spinach in a pan with a knob of butter, seasoning with salt and pepper. Toss all the ingredients for your dressing together in a bowl.

7. To assemble, place a large spoonful of wilted spinach in the centre of your plate, and sit a warm potato cake on top. Place your topped mushroom on the potato cake and drizzle your dressing around the side of the plate with a spoon.