Creamy Potato, Bacon and Cheddar Pie

While the potatoes cook, peel and grate the garlic (or use a garlic press). Grate the cheese.

Heat a drizzle of oil in a frying pan on medium-high heat.

Once the oil is hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.

Add the garlic to the bacon and stir-fry for 30 secs.

Stir in the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil, then remove from the heat.

Stir in the cheese and onion marmalade. Taste and season with salt and pepper if needed. 

Once ready, lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy bacon sauce.

Cover with the puff pastry (see ingredients for amount), trimming off any excess. Press some of the pastry 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 your pie on the top shelf of your oven until golden brown, 15-20 mins.

In the meantime, pop the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts) into a medium bowl.

Season with salt and pepper, then mix together. Set your dressing aside for now.