Matt Tebbutt's FESTIVE FAVOURITES

The Saturday Kitchen star serves up easy, seasonal winners

- JESS MEYER

Tartiflette

This rich, cheesy bake is a French classic and just the ticket on cold winter nights.

SERVES 4-6 PREP 20 MINS

COOK 40-50 MINS

* 500g Maris Piper potatoes, peeled

* 1 bay leaf

* 300g diced pancetta

* 3tbsp olive oil or goose or duck fat

* 1 onion, peeled and sliced

* 3 garlic cloves, peeled and sliced

* 150ml white wine

* 250ml double cream

* 450g reblochon cheese, sliced

* Cornichons, salad, cured meats, to serve

1 Heat the oven to 140C Fan/Gas 4. Put the potatoes and bay leaf in a pot of cold, salted water and bring to the boil. Turn the heat off and leave for 5 mins, then drain. When cool enough to handle, thickly slice the potatoes and set aside.

2 Fry the pancetta in a large pan with the oil/fat for a few mins, then add the onions and garlic and cook for 15 mins until soft.

3 Pour in the wine, and bubble until it evaporates, then add the cream. Bring to a simmer, then take off the heat.

4 Add the sliced potatoes to the pan, then tip half the mixture into a baking dish. Add half the sliced cheese, then repeat with remaining potatoes and cheese.

5 Bake for 20-30 mins until golden and bubbling, then rest for a few mins before serving with cornichons, a green salad and cured meats on the side.

Per serving (6): 748 cals, 60g fat, 31g sat fat, 19g carbs

FOOD ED'S TIP

If you can't get reblochon, use Comté, or a soft rind cheese like Brie instead.

Spiced turkey broth and dumplings