BRITISH TARTIFLETTE

This comfort classic is traditionally made with Reblochon from the Haute-Savoie region in France, but I like using a melty British cheese such as Ogleshield from the Montgomery family in Somerset or Helford White from Treveador Dairy in Cornwall.

Serve with a green salad tossed in a sharp dressing, charcuterie, and a handful of gherkins and pickled onions.

Makes one large dish, serves 4-6

Ingredients

• 250g smoked cured pork belly or bacon, chopped into small pieces

• Charcuterie, to serve, I recommend The Real Cure, Cobble Lane Cured and Trealy Farm

• 1kg waxy potatoes, peeled and sliced to the thickness of just over a pound coin

• 1 large white onion, diced

• 300ml double cream

• 2 garlic cloves, crushed

• 200ml white wine

• 300g Ogleshield or Helford White cheese, chopped into rough chunks

• Sea salt and black pepper

Method

• Preheat your oven to 180°C

• Bring a pan of generously salted water to the boil, add your potato slices and cook for 5 minutes. Drain and plunge into cold water

• Fry the cured meat until crispy, then remove with a slotted spoon and set to one side

• Using the fat remaining in the pan, gently fry your onion until soft, and then add your garlic, cooking for a further minute. Season generously with pepper and remove from the heat

• Take a large ovenproof dish and fill it with layers of the potato slices, alternating with your crispy meat, onion and chunks of cheese. Finish the top layer with just cheese

• Season the cream with salt and pepper, and mix into with the wine. Pour this over the potatoes and cheese

• Bake uncovered for 40 minutes until the top is golden but the potatoes are cooked through. A sharp knife inserted into the potatoes should slide out easily