* We provide
1.5kg (about 9) peeled potatoes, sliced thinly
1 litre vegetable stock
300gm button mushrooms - sliced
2 onions sliced finely
1 bunch of parsley - chopped
Preheat oven to 180C
Pour 600ml (just over half) the stock into large pot or pan & heat.
Add & gently boil onion, mushrooms & potatoes until the liquid has been absorbed/evaporated.
Add chopped parsley & stir very gently.
Blend cashews with 400ml stock until really creamy.
Gently layer potato mixture into dish and pour cashew cream over the top.
Bake for 40 minutes, let stand for 5 minutes & garnish with a little parsley.
* We rarely may need to substitute items due to availability.
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