Tartiflette

To make the creamed spinach, thoroughly wash the spinach, then quickly fry with the butter and seasoning before squeezing all the water out. Add all the remaining ingredients to a blender and whizz until smooth, then season again.

To make the confit potatoes, heat the oven to 180C/fan 160C/gas 4. Season the potatoes with smoked salt and black pepper. Put the butter in a pan and cook over a medium heat for 5-10 minutes, whisking, until browned and smelling nutty. Pour into a small baking tray, add the potatoes, mix well, cover with a double layer of foil and seal tightly. Cook for 35 minutes until cooked through. Once cooled, mix the confit potatoes into the creamed spinach and transfer to a baking dish.

To make the mornay sauce, melt the butter in a pan and then whisk in the flour to form a paste. Add the warm milk and bring to a boil while whisking, simmering for 2 minutes. Put in a mixing jug, add the mustard and slowly add the cheeses as you blend with a hand blender. Check the seasoning and chill. Once cooled, whisk in the egg yolks and whipped cream, then chill before pouring the sauce over the dish of confit potatoes and creamed spinach mixture. Grate nutmeg over the top. Set aside.

To make the bacon crumb, lay the bacon onto wire racks with oven trays beneath and cook for 13-15 minutes, then flip and cook for a further 2-3 minutes. Leave to cool until it gets crispy and chop by hand.

To serve, put the dish under a hot grill to heat through (it should only take a couple of minutes), before removing from the oven and topping with the bacon crumb. Serve hot.