Cheesy Bombay Aloo Inspired Gratin

While your potatoes are cooking, peel and grate the garlic (or use a garlic press). 

Halve, peel and thinly slice the onion. Grate the Cheddar.

Pop the spinach into a colander in your sink. Once the potatoes are cooked, carefully drain in the colander to wilt. TIP: Transfer the cooked potatoes in a single layer on a baking tray to cool down faster if needed.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the onion to the pan and stir-fry until softened, 4-5 mins.

Add the korma curry paste and garlic and fry for 1 min more. 

Stir through the creme fraiche, vegetable stock paste and water and sugar for the sauce (see pantry for both amounts). Bring to the boil, then lower to a simmer. Cook until thickened, 3-4 mins. 

Lay half of the cooked potato slices and spinach into an appropriately sized ovenproof dish, then pour over half the creamy curried sauce.

Repeat the process with the remaining potatoes, spinach and sauce.

Sprinkle the Cheddar cheese on top. Bake on the top shelf of your oven until golden brown and bubbly, 10-15 mins. TIP: Put the dish onto a baking tray to catch any drips.

While your gratin bakes, trim the cucumber, then cut into small 1cm pieces.

Add the cucumber to a medium bowl with the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts).

Season with salt and pepper and toss to coat.