Crab and Leek Dauphinoise Gratin

While the potatoes cook, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally.

Meanwhile, in a small bowl, combine the breadcrumbs, a pinch of lemon zest and the oil for the crumbs (see pantry for amount). Sesaon with salt and pepper, then set aside. 

Once the leek has softened, add the garlic and cook until fragrant, 30 secs.

Stir in the creme fraiche, water for the sauce (see pantry for amount) and the remaining veg stock paste.

Bring to the boil, then remove from the heat. 

Stir in the crab meat and cheese and a squeeze of lemon. Taste and season with salt and pepper or more lemon if you feel it needs it.

Arrange a third of the potato slices in a layer in an appropriately sized ovenproof dish, then pour over a third of the creamy crab sauce.

Arrange another third of the potato in a layer and spoon over another third of the sauce.

Finally, arrange the remaining potato and spoon over the remaining sauce. Sprinkle the zesty crumbs on top.

Place the garlic baguette on a medium baking tray.

Bake the gratin on the top shelf of your oven until golden brown and bubbly, and the garlic baguette on the middle shelf until golden, 15-20 mins. TIP: Put the gratin dish onto a baking tray to catch any drips.

While eveything's in the oven, halve the baby plum tomatoes and pop into a large bowl. 

Drizzle over some olive oil, add a pinch of sugar (if you have any) and a good squeeze of lemon juice, season with salt and pepper and mix together. 

Have a quick tidy if you have time.