Taste their home-style recipes Leek and bacon tartiflette

Prep time: 10mins; Cooking time: 50 mins, serves 4, per serving: 349kcal, 38g carbs

Ingredients

650g potatoes, washed and diced, no need to peel

110g low-fat spreadable or squeezy cheese 1 chicken stock cube dissolved in 200ml boiling water low-calorie cooking spray

1 small red onion, peeled and diced 350g leeks, trimmed, washed and thinly sliced

350g bacon medallions, diced

2tsp garlic granules

1tsp mustard powder

60g spinach

80g reduced-fat Cheddar

100g quark sea salt and freshly ground black pepper

Method

Put the diced potatoes into a pan of water and bring to the boil on the hob. Turn the heat down and simmer until they are cooked through, but be careful not to overcook them; they still need to hold their shape well. This should take about 15 minutes. When they are cooked, remove them from the heat and drain.

Spray a frying pan with low-calorie cooking spray, then sauté the onion and leeks over a medium heat for 3-4 minutes, until they start to soften.

Add the bacon, 1tsp of garlic granules and the mustard powder. Continue to cook for around 10 minutes.

Add the spinach and cook until it has lightly wilted.

Pour in the stock and cook for 2 minutes. Stir in the spreadable cheese, then remove the pan from the heat. Make a well in the centre of the mixture and add the quark. To prevent the quark from splitting, work from the centre out until fully combined.  Season with salt and pepper.

 If your frying pan isn’t suitable for the oven, transfer the mixture to an ovenproof dish. Sprinkle half the cheese over the top evenly, then cover with the cooked potato. Sprinkle the remaining garlic granules over the top, season then cook in the oven for 15 minutes.

 Sprinkle the remaining cheese over the top and return to the oven for another 15 minutes until the cheese has melted and started to colour. Remove from the oven and serve. The recipe can also be frozen once cooled.