Fill and boil your kettle. Rinse the porcini mushrooms under cold water then pop them into a heatproof bowl and cover with boiling water. Soak for 5 mins, then drain and rinse again. Tip the porcini back into the bowl and pour in 200ml boiling water. Set aside to soak for 10-15 mins.

Meanwhile, fill a medium pan with water. Add a pinch of salt and bring to the boil. Slice the chestnut mushrooms. Peel the shallots and finely slice them. Scoop the porcini mushrooms out of the jug, reserving their soaking liquid.

Warm a large frying pan on a medium-high heat. Add half the butter along with the chestnut mushrooms, porcini mushrooms and shallots. Season with salt and pepper and fry for 5-6 mins, stirring occasionally, till golden brown.

While the veg fry, pick the rosemary leaves off their sprigs and finely chop them. Peel and thinly slice the garlic. Stir the garlic and rosemary into the veg and cook for 2 mins.

Trim the stalks off the sprout tops and roughly chop the leaves.

Pour the reserved porcini water into the pan. Stir in the sprout top leaves. Cook for 4-5 mins, till the leaves are tender.

Meanwhile, the water in the pan should be boiling. Add the gnocchetti and simmer for about 3 mins, till they bob to the surface. Drain the gnocchetti and tip them into the mushroom pan. Add the remaining butter and stir.

Divide the gnocchetti and veg between 2 warm plates, top with the goat’s cheese and serve.