Creamy Pesto, Bacon and Sweet Potato Gratin

In a small bowl, combine the breadcrumbs with the oil for the breadcrumbs (see pantry for amount). Season with salt and pepper. Set aside. 

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add half the garlic and cook until fragrant, 1 min.

Stir in the creme fraiche, veg stock paste, grated hard Italian style cheese and water for the sauce (see pantry for amount). Bring to the boil, then remove from the heat.

Stir the pesto through the sauce, then taste and season with salt and pepper if needed.  

Once ready, drain the potatoes in a colander and place them in layers in an appropriately sized ovenproof dish. Pour over the creamy pesto sauce.

Sprinkle the crumbs evenly over the creamy potatoes. 

Pop the dish onto one side of a large baking tray, then lay the tomato halves onto the other side, cut-side up.

Spread the tomatoes with the remaining garlic, then season with salt and pepper. 

Bake on the top shelf of your oven until the gratin is golden brown and bubbling and the tomatoes have softened, 15-20 mins.