1.     Preheat the oven to gas 5, 190°C, fan 170°C. Put the dried mushrooms in a heatproof jug, cover with 300ml boiling water and set aside for 20 mins. Drain, reserving the liquid.

2.     Heat 2 tbsp oil in a large saucepan. Add the shallots, flat mushrooms, carrots, white turnip and 4 tbsp water. Cook for 10 mins until the shallots have softened. Add the wine and allow to cook for 1 minute. Mix the cornflour with a tablespoon of cold water then stir it into  the vegetables and cook for 1 minute. Gradually add the stock, reserved wild mushroom liquid. Cook, stirring continuously, for 3-4 mins until the mixture has thickened. Stir in the lentils, wild mushrooms, chopped thyme and redcurrant jelly. Season well, then transfer to a large oven-proof dish or casserole pot.

3.     Finely slice the potatoes into rounds. Arrange the potatoes in rings on top of the hotpot, overlapping slightly, season lightly and brush with the remaining oil. Cover with foil and bake for 50 mins until the potatoes are just tender.

4.     Increase the oven temperature to gas 7, 220°C, fan  assisted 200°C. Remove the foil and bake for a further 30 mins until the potatoes are cooked and golden brown. Scatter with thyme to garnish.