Blue Cheese, Cheddar and Bacon Gratin

Once boiling, add the potato slices to your pan of water and simmer until you can easily slip a knife through, 8-12 mins.

Once cooked, reserve some of the potato water (see pantry for amount), then carefully drain the potatoes in a colander.

In the meantime, heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins, then transfer to a small bowl and set aside. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Return the frying pan to medium-high heat. Once hot, fry the garlic in the bacon fat, 1 min.

Add the creme fraiche, chicken stock paste and reserved potato water to the pan.

Mix together, bring to the boil, then remove from the heat. Season to taste with salt and pepper.

Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, scattering a handful of Cheddar cheese between each layer, then pour over the creamy sauce. 

Sprinkle the blue cheese and cooked bacon evenly over the top.

Bake your gratin on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.

Meanwhile, quarter, core and thinly slice the apple (no need to peel).

In a medium bowl, combine the wholegrain mustard (see ingredients for amount), sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and stir to combine. TIP: Add a splash of hot water to loosen if needed.