Blue Cheese Dauphinoise Pie

Meanwhile, trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium heat. Add the leek and cook until softened, 4-6 mins, stirring occasionally. Add half the garlic and cook until fragrant, 30 secs. Then add the creme fraiche, vegetable stock paste, reserved potato water and the grated hard Italian style cheese. Mix together, bring to the boil, then remove from the heat. Stir in the blue cheese until smooth, then season to taste with salt and pepper.

Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce. Carefully bang the dish on a hard surface to remove air bubbles. Lay the pastry on top of the filling and trim the edges to the size of the dish. TIP: Don't worry if the pastry goes over the edge of the dish a little. Brush the pastry with a little milk if you have some. Bake on the top shelf of your oven until golden brown and bubbly, 20-25 mins.

Meanwhile, clean your frying pan and trim the green beans. When the pie has 10 mins left, heat a drizzle of oil in the (now empty) pan on medium-high heat. When hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the remaining garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Remove the pan from the heat.