Potato, fennel and mushroom gratin

Preheat the oven to 220°C (425°F, gas mark 7). Brush a 23cm (9in) loose-bottom cake tin with melted garlic butter and chill until set. Repeat twice. Heat 1tbsp garlic butter in a pan and add the mushrooms. Cover pan for 3 mins, then remove the lid, increase the heat and cook until the juices are absorbed.

Cut the potatoes into 5mm (1¼ in) slices and line the sides of the tin with the largest of the slices, overlapping as you go. Cover the base with half the remaining slices, season and scatter over one-third of the stuffing mix.

Add half the nuts, fennel and mushrooms and one-third of the stuffing. Slice the de-rinded goat's cheese and scatter over the top with the cranberries. Layer up with the remaining potato, then the fennel, mushrooms, nuts and the last of the stuffing.

Drizzle the rest of the garlic butter over the top, cover with greaseproof paper and foil and bake for 1 hour. Turn the oven off, and remove the paper and foil. Slice the remaining goat's cheese and place on top, then drizzle with the cranberry sauce and return to the oven for 10 mins. To serve, remove from the tin and slice.