Two Cheese, Bacon, Leek and Potato Gratin

Once your pan of water is boiling, add the potato slices and simmer until you can easily slip a knife through, 8-12 mins.

Once cooked, reserve some of the potato water (see pantry for amount), then carefully drain the potatoes in a colander.

In the meantime, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the bacon lardons and leek and season with salt and pepper. Cook, stirring occasionally, until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Meanwhile, preheat your grill to the highest setting.

Once your leeks have softened, add the creme fraiche, vegetable stock paste, wholegrain mustard (add less if you'd prefer), hard Italian style cheese and reserved potato water. Stir well to combine.

Bring to the boil and simmer for 1-2 mins, then remove from the heat. Season to taste with salt and pepper.

Lay half the cooked potato slices in layers in an appropriately sized ovenproof dish and pour over half the creamy leek sauce.

Repeat with the remaining potato and creamy sauce, then sprinkle over the grated Cheddar to finish.

Grill your gratin until golden brown and bubbly, 4-6 mins. TIP: Pop the dish onto a baking tray to catch any drips.

Meanwhile, quarter, core and thinly slice the apple (no need to peel).

In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then mix well.