BACON POTATO BAKE

The addition of yoghurt and cultured cream transforms this dish into something extra special. We used baby potatoes, which cook faster, with the skins on for maximum flavour. Besides, life is too short to peel potatoes! Serves 6-8

• 200 ml LANCEWOOD® Double Cream Plain Yoghurt • 250 g tub LANCEWOOD® Cultured Cream

• 200 ml water

• 60 ml butter, melted

• 2 garlic cloves, finely chopped

• 2 bay leaves

• 10 ml ground nutmeg

• 500 g baby potatoes, cut into 3 mm slices

• salt and freshly ground black pepper

• 100 g LANCEWOOD® Mature Cheddar, grated

• 50 ml whole-wheat breadcrumbs

Preheat air-fryer on bake function to 180°C. Choose a loose-bottom cake tin that fits in the air-fryer and liberally spray it with non-stick spray – our cake tin was 25 cm in diameter, but any tin or dish would work. In a medium mixing bowl, combine LANCEWOOD® Double Cream Plain Yoghurt, LANCEWOOD® Cultured Cream, water and butter. Add garlic, bay leaves, nutmeg and potatoes. Season well with salt and pepper and stir. Spoon potato mixture into prepared cake tin and place in air-fryer basket. In a small mixing bowl, combine LANCEWOOD® Mature Cheddar and breadcrumbs. Sprinkle over potato mixture. Place in air-fryer and bake for 30 minutes. To test whether the potato bake is done, pierce it with a knife. Place the tin on a serving platter, open the ring of the pan and watch as the golden cheese crust bursts and the sauce oozes out… Now that’s the good life!

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