TODAY’S RECIPE: Welsh onion cake with Caerphilly

PERFECT combination of cheese, onion and leeks. Serves: 6.

Ingredients

200g butter, plus extra for the tin

Drizzle of oil

3 large onions, thinly sliced

1 leek, sliced

1kg floury potatoes, peeled, thinly sliced

150g Caerphilly cheese, crumbled

Method

1 In a pan, heat a knob of butter with a drizzle of oil. Once butter is foaming, add onions, leek and seasoning and cook for 15 minutes, stirring occasionally, until onions are soft and sticky. Butter 22cm cake tin or baking dish.

2 In a separate pan, melt rest of butter. Toss sliced potatoes with melted butter and plenty of seasoning. Heat oven to 200c/180c fan/gas 6.

3 Arrange potato slices over base of dish in a spiral or concentric circles. Top with some onion mix, sprinkle over some cheese and continue layering, finishing with potato. Press firmly to compact layers. Bake for 45 to 50 minutes until potatoes are golden brown and tender. Cover with foil if cake starts to take on too much colour. Turn onto a plate to serve.

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