Mushroom & Gorgonzola tartiflette

Put the potatoes in a large pan of cold water with a pinch of salt. Set over a medium heat and bring to the boil, then reduce to a simmer and cook for 15 minutes or until the potatoes are easily pierced with a knife. Drain and leave to steam dry.

Meanwhile, put a large frying pan over a medium-high heat. Add the olive oil, then the mushrooms. Cook for 4-5 minutes until browned, then tip onto a plate and set aside. Wipe the pan clean with kitchen paper, then set back over a medium heat. Add the butter and, once melted, add the leeks and cook gently for 8-10 minutes until softened. Add the wine, turn up the heat and bubble until reduced by ½. Remove from the heat, stir through the crème fraîche and Parmigiano Reggiano, then season with salt.

Heat the oven to 200ºC, gas mark 6. Drain any liquid off the mushrooms, then add them to the leeks with the potatoes and ½ the Gorgonzola. Tip into a 30x20cm ovenproof dish and dot over the remaining Gorgonzola, then bake for 20 minutes until golden and bubbling. Enjoy with a green salad and pickles, if liked.