Mary Cadogans Tartiflette Recipes

Steps:

• Tear the chicken into bite-sized pieces (at this point you can wrap the chicken in a foil parcel and store it in the fridge for up to 2 days). Stone the cherries. Do this by cutting the cherries in half, using the tip of a small sharp knife and easing out the stones (or use a cherry stoner if you have one).
• Heat the curry paste in a small pan, for 1 minute or until the aromas begin to release. Allow to cool, then tip the curry paste, honey, lemon juice and fromage frais into a food processor or blender, along with a good shake of salt and some freshly ground black pepper. Strip the mint leaves from their stalks and add them to the blender. Blend until the dressing is fairly smooth, but with flecks of mint, rather than a purée. Store the dressing in the fridge in a jug or bowl, covered with cling film or a lid. You can keep refrigerated for up to 2 days.
• Spread the salad leaves or watercress over a platter, scatter over the chicken pieces, followed by the cherries. Trim off the roots and about 3cm from the tops of the spring onions, then cut them into long diagonal slices and scatter them over the chicken. Cover the platter with cling film and chill for up to 2 hours.
• Just before serving, drizzle the dressing back and forth in thin lines over the chicken, cherries and leaves. Serve with new potatoes.

Steps:

• Peel and thickly slice the potatoes into about 1.5cm slices. Boil them in salted water for 6-8 minutes until just tender, then drain.
• While the potatoes are boiling, heat the oil in a large frying pan. Fry the onion over a medium heat for 5 minutes until it becomes transparent. Add the bacon to the pan and carry on frying for 5-7 minutes, stirring occasionally, until the onion turns lightly golden. With a slotted spoon, remove the onions and bacon from the pan to a bowl, leaving as much fat in the pan as possible.
• Heat the grill to high. Add the potatoes to the pan and brown briefly in the fat. If your potatoes are on the floury side they may break up or stick a bit, but this isn't a problem, just keep everything moving and avoid too many burnt bits. Return the onions and bacon to the pan and lightly mix everything together.
• Nestle the chunks of cheese among the potatoes and bacon then drizzle with the cream. Sprinkle with the chilli, if using, then evenly scatter over the breadcrumbs. Protect the pan handle with foil if necessary and grill for 5 minutes, until lightly browned and just on the point of bubbling.
• Transfer to plates with a wide spatula - no hurry, the dish will not spoil - and savour with a glass of wine.

Steps:

• Preheat the oven to 220C/Gas 7/fan oven 200C. Peel and thickly slice the potatoes, then boil in salted water for 8-10 minutes, until just tender. Drain.
• Chop onion finely and fry in 25g/1oz butter and a drizzle of olive oil for 5 minutes. Snip bacon into pieces with scissors and add to the pan; stir well and cook for a further 5 minutes, until the onion and bacon are lightly coloured.
• Chop cheese into chunks, rind and all. Layer half the potatoes in a 1.5 litre/2¾ pint buttered ovenproof dish and scatter over half the onion, bacon and cheese. Lightly season with salt and pepper. Repeat layers, then pour cream evenly over the top and bake for 10-12 minutes until golden. Rest for 5 minutes and then serve with a salad.