Potatoes Forestière

Scrape the potatoes and cut into ½ inch/1 centimetre+ cubes (note, there will be some waste in this process). Season with salt and pepper.

Clean rather than peel the mushrooms without removing the stalk. Cut into thin slices through the stalk and cap. Cut the pancetta into thin lardons with some scissors.

Put the lardons into a pan with a few drops of olive oil and cook for a few minutes over a medium heat. Add the mushroom slices and stir around for a couple of minutes. Put to one side and keep warm.

Put two or three tablespoonfuls of olive oil into a shallow pan along with a tablesoonful of butter. Add the potato cubes and fry stirring until golden brown. Transfer the mushrooms and pancetta using a slotted spoon to the pan and stir for a couple of minutes and serve.