Swiss fondue and rosti burrito

Cook store-bought hash browns in butter and olive oil about 10 minutes until crispy, breaking them up as a deconstructed rosti.

Warm milk over low heat and stir in Swiss cheese a handful at a time so it melts without clumping, skipping the roux.

Add a little Dijon, about a tablespoon of white wine, salt, pepper and a little squeeze of lemon juice; set aside.

Remove the potatoes; cook quartered creminis in butter and more oil with salt and pepper until coloured.

On a hot tortilla layer the cheese sauce, the hash browns, the mushrooms with a little of their butter, cornichons, pearl onions and green onion, with more sauce; roll and cut.