Blue Cheese Dauphinoise Pie with Bacon Lardons

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.
Once hot, add the leek and bacon lardons and cook until golden, 4-6 mins, stirring occasionally. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.

Stir half the garlic into the leek and cook until fragrant, 30 secs.
Add the creme fraiche, veg stock paste, reserved potato water and 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.
Cover with the puff pastry (see ingredients for amount), trimming off any excess. Press some over the side of the dish if you can, or just sit it on top. Make a small hole in the middle - this allows the steam to escape. TIP: 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. TIP: Put the dish onto a baking tray to catch any drips.

Meanwhile, clean your frying pan and trim the green beans.
When the pie has 10 mins left, heat a drizzle of oil in the frying pan on medium-high heat. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Stir in the remaining garlic, then turn the heat down to medium and cook for 1 min.
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 from the heat.