3 large potatoes with skin½ can creamstyle corn½ punnet mushrooms1 packet mushroom or onion soup1 cup fresh cream2 cloves garlic 1 level teaspoon cumin powder1 level crushed black pepperGreen chillies chopped to taste Cheese for the top
1.Boil the potatoes with the skin in enough water until soft. Drain, Then remove the skin and cut into small slices. 2.Meanwhile braise the mushrooms with garlic, cumin and green chilli in butter or ghee (Clarified butter). 3. Now in a dish add the cut sliced potatoes, braised mushrooms, sweetcorn, packet soup and the fresh cream.Do not add salt as the soup has enough. 4. Place into a casserole sprinkle cheese and some herbs. 5. Pop into 180 degree oven until cheese melts.