Hot horseradish, parmesan and cranberry potato cake

SERVES 6

● 700g potatoes, peeled and thinly sliced

● 150ml double cream

● 4 tbsp horseradish sauce

● 1 tbsp Dijon mustard

● 120g parmesan, grated

● A small handful of fresh thyme leaves

● Large handful of fresh cranberries

● Large knob of butter Preheat the oven to 180C.

Gently warm the cream, horseradish, mustard, parmesan, herbs and cranberries in a small pan until the cranberries burst – about five minutes. Mix together and take off the heat. In a loose-bottomed cake tin, layer the potato slices until the bottom is covered and, using a pastry brush, lightly glaze the slices with the cranberry cream mixture. Then add another layer of potato slices, followed by a layer of cranberry cream.

Repeat this several times until all the potato is used up. Dot the top of the cake with knobs of butter and extra parmesan and bake for 1 hour 15 minutes until the top is golden brown. When cooked, leave to cool for 10 minutes, then run a knife around the edge to release it and place on a serving dish. Life Kitchen, Recipes To Revive The Joy Of Taste & Flavour, by Ryan Riley, is out on March 5 (Bloomsbury, £20)