Gratin dauphinois

Executive chef and partner of Maison François in London’s St James’s, Matthew has spent time in many top-end restaurants in the UK and further afield, including the three-Michelin-starred kitchens of

PREP: 30 minutes COOK: 45 minutes MAKES: 8 side portions INGREDIENTS ■ 2 white onions, sliced ■ 4 white potatoes, sliced (1kg) ■ 1 large sweet potatoes, sliced (500g) ■ 2 small raw beetroot, sliced (5

Boiling is where the ingredients are submerged in water and boiled at a fairly rapid heat (nearly 100°C). Due to the high temperature, the liquid is bubbling vigorously, turning to steam and reducing,

Enjoy perfect potatoes any time, from delicious lunches to family dinners

Ingredients (Serves 1) 1 large potato, peeledand cut into chunks1 tbsp olive oilSalt and freshlyground black pepper1 poussin, preferablycorn-fed Large pinch of driedthymeGrated zest and juiceof 1 lemo

Ingredients (Serves 4-6) 350 g potatoes, peeled,diced225 g swede, peeled, diced2 eggs50 g butter50 g plain flour600 ml milk, plus extra formashing450 g smoked haddock,skinned and cubed110 g frozen pea