Peel and halve the sweet potatoes. Slice thinly. Bring the double cream and vegetable stock to a boil in a large, wide saucepan. Season with salt and pepper and add
Trim and slice the mushrooms. Trim the leek, wash thoroughly and slice into rings. Pick the leaves off the remaining sprigs of thyme. Heat the olive oil and butter in a large pan. Add the mushrooms and fry for about 5 minutes. Season with salt and pepper and stir in the picked-off thyme leaves and leek.
Transfer the dish to the oven and
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