Potatoes boulangère

Serves 4-6

• 1g large potatoes
• 2 medium onions
• 0 Chopped rosemary
• 0 garlic
• 0 Thyme
• 0 Chicken stock
• 100g butter
• 1g cavalo nero
• 50g butter

Step 1
Melt a knob of butter in a large pan, add the sliced onions and saute until they turn a lovely golden brown.

Step 2
While they are cooking, peel and slice the potatoes thinly (ideally with a mandolin).

Step 3
Place them in a large oven-proof serving bowl lined with butter and add the picked thyme, chopped rosemary and sliced garlic.

Step 4
Season with salt and pepper.

Step 5
When the onions are ready add them to the potatoes and mix well.

Step 6
Pour over the chicken stock and a few small knobs of butter, then give it a shake so it spreads evenly around the potatoes.

Step 7
Place in the oven and cook at 180C / 350F / gas 4 for 20-30 minutes until golden brown and a knife goes through the potatoes evenly.

Step 8
If they look dry add a touch more stock.

Step 9
If they start to go too brown cover with foil and continue to cook.

Step 10
Splash of olive oil.

Step 11
Prepare the cavalo nero by ripping off the leaves either side of the root, then chop the leaves into strips.

Step 12
Blanch in salted boiling water and refresh in cold water.

Step 13
Leave to one side until ready for use.

Step 14
To finish, add a splash of olive oil to a pan.

Step 15
Add the butter and the cavalo nero.

Step 16
Heat through and serve.