Chilli potato stack with squash & garlic butter sauce - Good Food Middle East

Ingredients

• 50g butter, plus extra for greasing
• 4 tbsp vegetable stock
• 1 tsp each, thyme and rosemary leaves, finely chopped, plus extra sprigs
• 1kg medium King Edward potato or Maris piper, very thinly sliced
• 4 shallots, halved and thinly sliced
• 2 small fiery red chillies, deseeded and finely chopped
• 600g acorn squash, deseeded and cut into small wedges
• 4 tbsp olive oil
• 280g large chestnut mushrooms, sliced 1cm thick
• about 160g pack taleggio cheese, cut into 6 slices, then halved
• about 24-30 fried sage leaves, to serve (see know-how below)
• 1 shallot, finely chopped
• 1 garlic clove, finely chopped
• 4 sage leaves, finely chopped
• 2 tbsp white wine vinegar
• 3 tbsp white wine
• 85g butter, cut into small pieces
• ½ tsp thyme leaves