Tartiflette Recipe

I love this – it’s a must have when in France. There’s a French market that comes to us once a year that cooks it in a giant pan. Not exactly ‘healthy eats’ but damn it’s lovely. Also not one for people who are not a fan of / allergic to Garlic!


  • 1kg Charlotte potatoes, peeled
  • 250g bacon lardons
  • 2 shallots
  • 1 garlic clove
  • 100ml white wine
  • 200ml double cream
  • Salt and black pepper
  • Reblochon cheese (about 450g)

Tartiflette was apparently created to sell Reblochon cheese, but if you absolutely need to substitute then I guess you could use gruyère or something like that instead?

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Basic, Creamy Risotto

serves 6
This is a great recipe for making risotto. You want it to be smooth, creamy and oozy, not thick and stodgy.

stage 1

Heat the stock. In a separate pan heat the olive oil and butter, add the onions, garlic and celery, and fry very slowly for about 15 minutes without colouring. When the vegetables have softened, add the rice and turn up the heat.

stage 2

The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring — it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.

stage 3

Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.

stage 4

Remove from the heat and add the butter and Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.

Jamie Oliver

Onion Gravy

Great for sausages!

2 medium onions, peeled and thinky sliced
2 tbsp vegetable oil
2 tbsp butter
1 tsp sugar
1 tsp balsamic vinegar
750ml beef stock
4 tsp corn starch/corn flour
4 tsp cold water
Salt and black pepper


Melt the oil and butter in a large saucepan over a gentle heat. Add the onion and cover with a lid. Cook slowly for approx 10 mins or until the onions are soft and translucent.
Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes.
Add the stock and boil gently uncovered for 5 minutes.
In a heatproof jug or bowl mix the corn starch/flour with the cold water to a thin paste. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Keep warm until ready to serve.