Aletsch tartiflette SERVES FOUR INGREDIENTS METHOD

Any semi-soft cheese, such as reblochon, can be substituted for aletsch. 400g small new potatoes 200g unsmoked salted pork belly, cut into fat lardons 100ml groundnut oil 1 large onion (about 200g), cut into small dice 200g button mushrooms, quartered Jui

Wash the potatoes in their skins, then cut into large dice and dry well; set aside. Add the lardons to a pan of boiling water and blanch for one minute, then drain and dry well.

Heat 50ml of the oil in a frying pan over a medium heat, add the potatoes and cook, stirring every minute or so, until lightly golden all over, adding the onion to the pan when the potatoes are almost cooked through. Once cooked, set aside in a bowl.

Add the lardons and the remaining oil to the frying pan and cook, stirring, for 2-3 minutes until golden, then transfer with a slotted spoon to the bowl with the potatoes and onion; discard the oil.

Preheat the oven to 180C/160C fan/gas 4.

Put the button mushrooms into a small pan and add the lemon juice, butter and a little splash of cold water. Bring to the boil and let bubble for 30 seconds, then drain the mushrooms.

Toss the mushrooms into the potato, onion and lardon mixture, add the crème fraîche and mix well. Add just a touch of salt and a generous grinding of pepper.

Divide the mixture between four small ovenproof dishes (earthenware or enamelled ceramic), about 15cm in diameter and 3cm deep. Cook in the oven for three minutes, then lay the strips of cheese on top and return to the oven for a further 4-5 minutes.

Serve the tartiflette straight from the oven. The cheese will have partially melted and mingled with the other elements of the dish.