Mushroom & Squash Ragu with Crispy Smashed Potatoes

Autumn on a plate! Who can resist a crispy potato when it’s THIS crispy? I absolutely love this time of year for cooking. All those gorgeous earthy mushrooms, sweet squash, hearty greens and comforting flavours. And this dish brings together so many of my favourite things. A rich, deeply savoury mushroom and squash ragù, with lentils and cavolo nero, topped with golden, crunchy smashed potatoes, lots of lovely tahini drizzle and fresh thyme. The secret to getting so much flavour from a few humble vegetables? A little layering! Getting the mushrooms beautifully golden, adding miso for savoury depth, sun-dried tomatoes for richness and a splash of balsamic to bring everything together. And those potatoes? Boil them until tender, let them steam-dry, then smash and roast until wonderfully crispy. It’s hearty, comforting, packed with goodness and just the sort of food I want to curl up with on a chilly evening. Hope you love it!