Feast 7

ThomasinaMiersThe simple fi x

Even when the weather is beautifully mild, I still want food with a bit of substance, especially after a busy day. Jersey royals and their deliciously waxy fl esh are ideal for this most alpine of dishes. I have recently discovered Nettlebed Creamery’s organic Highmoor cheese, which is wonderful here, as is its hay-aged Witheridge. Serve with a green salad and a bottle of crisp white wine.

Tartifl ette with jersey royals and pancetta

You can also make this with the more traditional reblochon or taleggio, and you could leave out the pancetta to make it meat-free.

Heat the oven to 200C (180C fan)/ gas 6. Cut the potatoes into small, similar-sized pieces. Add to a pan of salted water, bring to a boil and parboil until tender but fi rm – about eight to 10 minutes depending on size – then drain.

While the potatoes are cooking, melt the butter in a medium pan over a medium-low heat. Add the onions, bay, thyme and pancetta, and fry gently for 15 minutes, adding the garlic after 10 minutes, until everything is soft and sweet.

Turn the heat up a little and pour in the wine. Simmer until you only have a little liquid left, then stir in the creme fraiche, followed by the potatoes. Season well , fold everything together, then transfer to a baking dish.

Slice the cheese thickly and lay across the top of the potatoes. Bake for 10-15 minutes, until the cheese has melted and is bubbling. Serve immediately.

And for the rest of the week If you track down some Witheridge cheese, melt it on toast for a quick supper fi x. Leftover jersey royals are a wonderful addition to salads – a current favourite is one of crisp, golden slices of black pudding, baby gem lettuce and a poached egg with lots of peppery watercress .

Prep 15 min

Cook 40 min

Serves 6

1kg jersey royals, scrubbed 100g butter 2 medium red onions (about 250g), peeled and fi nely chopped 2-3 bay leaves, preferably fresh 1 small handful fresh thyme 150g smoked pancetta, cut into chunks or lardons 2 garlic cloves, peeled and fi nely chopped 1 glass white wine 200g creme fraiche 200g Highmoor, Witheridge, reblochon or taleggio

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