Lime and Coconut Potato Gratin

‘Ideally, cut the potatoes thinly with a mandoline or food processor. If you have neither, cutting them by hand is also fine; you might just need to cook them a little longer if they are thicker than 3mm.’

Hands-on time 35min, plus cooling. Cooking time about 1hr 40min. Serves 6 as a side

● 4-5 echalion shallots, sliced 3mm thick

● 2 garlic cloves, crushed

● 2tbsp olive oil

● 1.4kg Yukon Gold potatoes (or another baking potato that’s somewhere in between floury and waxy), skin on and sliced 3mm thick

● 100g coconut cream, melted Finely grated zest and juice 3 limes, keep separate

● 200ml vegetable or chicken stock

FOR THE CRISPY AROMATICS

● 150ml olive oil

● 2 red chillies, finely sliced into rounds

● 3 garlic cloves, thinly sliced

● 5g fresh root ginger, peeled and julienned

● 4 spring onions, finely sliced

1 Preheat oven to 200°C (180°C fan) mark 6. Put the shallots, garlic, oil and ¼tsp of salt into a 28cm ovenproof frying pan over medium heat. Fry for 8-10min, stirring occasionally, until soft and deeply golden. Transfer to a large bowl and set the pan aside until needed.

2 Add the potatoes, coconut cream, 60ml lime juice, 2tsp salt and plenty of pepper to the bowl with the shallots, and gently mix, taking care not to break the potato slices.

3 Add ¼ of the mixture to the frying pan; any smaller or broken slices of potato are best used here, saving the larger, whole

slices for the top. Spread out to create an even layer. Use remaining ¾ to create a spiral effect on top of this layer, so each slice is at an angle and overlapping the previous. Pour over stock, cover tightly with foil and cook in the oven for 40min.

4 Meanwhile, make the crispy aromatics. Heat the oil in a medium pan over medium heat, gently fry the chillies, garlic and ginger for 5min, stirring occasionally, until garlic is light golden-brown. Use a slotted spoon to transfer the aromatics to a plate. Add spring onions to the oil and fry for 2min, stirring to separate, until crisp. Add to the plate (reserve oil), spread out and sprinkle with some flaked sea salt. Remove foil from the potatoes and drizzle 60ml of the aromatic oil (reserving any remaining oil for another use) evenly over the gratin, then return it to the oven uncovered and cook for another 50min. Increase heat to 220°C (200°C fan) mark 7 for the final 5min, until the top is golden-brown and crispy.

5 Cool potatoes for 10min, then top with the fried aromatics, 1½tsp lime zest and a generous pinch of flaked sea salt. Serve.

PER SERVING 449cals, 5g protein, 26g fat (7g saturates), 46g carbs (4g total sugars), 5g fibre

GET AHEAD Cook the gratin the day before and reheat it in a very hot oven just before serving. Top with the aromatics and zest just as you serve.