Spinach and ricotta stuffed mushrooms with rosemary potatoes

Method

1. Heat the oven to 200°C/ 180oC fan/gas 6 and bring a large pan of salted water to the boil. Add the potato cubes to the pan and cook for 10 minutes.
2. Meanwhile, remove any stalks from the mushrooms and finely chop the stalks. Add 1 tbsp of the oil to a large frying pan (one with a lid) over a low heat. Add the chopped stalks and garlic, cook for 2 minutes until just soft, then add the spinach and cover. After 30 seconds, lift the lid, stir the spinach with tongs, then replace the lid for 10 seconds more or until the spinach has wilted. Transfer to a plate and spread out to cool as quickly as possible.
3. Drain the potatoes and leave for a minute in the colander to steam-dry, then tip onto a large baking tray. Toss with the rosemary and remaining olive oil, plus a pinch of salt and pepper.
4. Score a cross into the frilly base/trimmed stem of each mushroom, then put on a wire rack, scored-side up. Squeeze out as much water as possible from the spinach, then roughly chop and mix with the ricotta, nutmeg, lemon zest and a pinch of salt and pepper. Divide the mixture equally among the mushrooms, then scatter over the panko breadcrumbs and grated cheese.
5. Put the potatoes in the oven and set the mushrooms above them. Bake both for 30 minutes. Serve with a handful of rocket and some ketchup on the side.