Cheat's tartiflette

Bring a pan of salted water to the boil and cook the potato chunks for 10 minutes until just tender. Drain, then leave to steam dry in the colander. Meanwhile, in an ovenproof frying pan, dry fry the lardons over a medium-high heat for 5-6 minutes, stirring, until crispy. Transfer to a bowl, leaving any bacon fat behind in the pan.

Add 2 tbsp of the oil to the pan and fry the onion and thyme leaves for 5-6 minutes, until softening and a little coloured. Reduce the heat to medium, then add the garlic and fry for 2-3 minutes. Increase the heat again, pour in the cider or wine, then bubble for 1-2 minutes until syrupy. Use a spatula to scoop the contents of the pan into the lardon bowl.

Preheat the grill to high. Return the pan to the heat with the remaining 1 tbsp of oil and fry the potatoes for 8-10 minutes, turning occasionally with a fork, until just golden. Tip the onion mixture back into the pan, distributing it evenly, then lay the cheese slices on top. Put the pan under the grill for 5-6 minutes, until the cheese is golden and bubbling. Scatter over a few extra thyme leaves and serve. This is great with a green salad and cornichons. *Available in selected stores and from the cheese counter