Raclette-ish

Serves 2

300g baby new potatoes ½ small onion, thinly sliced 4 tbsp crème fraîche 1 tsp dijon mustard 150g raclette cheese, pre-sliced Cornichons, to serve

For the endive salad:

1 tbsp olive oil

½ tsp white wine vinegar

¼ tsp dijon mustard

¼ garlic clove, crushed

2 endive heads, broken into leaves

1 tangerine, peeled and chopped

1 Cook the potatoes in a saucepan of boiling salted water for 10 mins, or until really tender. Meanwhile, put the sliced onions in a sieve, then drain the cooked potatoes over the top. Leave to steam dry.

2 Preheat the grill to high. Transfer the potatoes and onions to an ovenproof frying pan. Crush the potatoes lightly with the back of a spoon to break them apart slightly – you want them to have a rough surface texture.

3 In a separate bowl, stir together the crème fraîche and mustard, then season with salt and pepper. Spoon the mixture all over the potatoes and onions, then top with the raclette slices. Cook under the hot grill for 3–5 mins, or until the cheese is molten.

4 To make the salad, add the olive oil, vinegar, mustard and garlic to a serving bowl, season, then whisk to combine. Add the endive leaves and tangerine and toss to coat. Serve the raclette-topped potatoes with the salad and cornichons. Cook’s note: Everything can be made 2–3 days in advance and stored separately in the fridge until assembly time.

Taken from The Shortcut Cook: Classic Recipes and the Ingenious Hacks that Make Them Faster, Simpler and Tastier by Rosie Reynolds (Hardie Grant) Photography: Louise Hagger