Preheat your oven to 190°C/Fan 170°C/Gas 5. Scrub the potatoes and quarter or halve them so they’re all roughly the same size. Pop them on a baking tray and drizzle with ½ tbsp olive oil. Season with a little salt and toss to coat. Set aside.

Slice the stalks off the portobello mushrooms and set to one side. Pop the mushrooms on a separate baking tray. Drizzle over 1 tbsp of the balsamic vinegar (keep the rest for later) and season with a pinch of salt and pepper. Slide the potatoes onto the top shelf of the oven and the mushrooms onto the middle shelf and roast for 20 mins.

While the mushrooms and potatoes roast, finely chop the portobello stalks. Peel and finely chop the shallot. Warm a frying pan over a medium heat for 1 min, then add the mushroom stalks and shallots with 100ml cold water and a pinch of salt. Fry, stirring often, for 8 mins till they soften.

Meanwhile, peel and finely chop the garlic. Pick the thyme leaves off the sprigs (if the sprigs are woody you can push them through a fine mesh sieve and the leaves will gather in the sieve. If the sprigs are tender and white you can chop them along with the leaves). Finely chop the thyme leaves. Stir the garlic and thyme into veg and fry, stirring for 1 min. Take off the heat.

Drain the mozzarella and cut it into 4 slices (or the right number of slices for the mushrooms in your box). Take the mushrooms out of the oven and spoon off any excess liquid. Divide the garlicky shallot and mushroom mix between them. Top each mushroom with a slice of mozzarella. Sprinkle over half the pack of breadcrumbs.

Pop the cherry vine tomatoes onto the baking tray with the mushrooms. Move the potatoes down to the middle shelf and slide the tray of mushrooms and tomatoes onto the top shelf. Roast for another 10 mins till the mozzarella has softened and the cherry tomatoes are bursting. The potatoes should be golden and crisp.

While the mushroom melts bake, whisk 1 tbsp balsamic vinegar with ½ tbsp olive oil and a pinch of salt and pepper. Toss the salad leaves with the dressing. Serve the mushroom melts with the roast veg and the salad on the side.