Search Results


0 results View all



Use code: SPRINGSALE at the checkout for 15% off the  Easter Sale Collection  
New Potato & Tunworth Tartiflette with a Spring Salad

New Potato & Tunworth Tartiflette with a Spring Salad

By Rachael Kinsella
01, April 2021

Although considered an après ski winter-warmer, we can shuffle this classic dish into the spring by using the first of the new potatoes and balancing it with a sharply dressed salad of new season vegatables. Crowned with the superlative Tunworth cheese, a superstar of the British cheese world, it can hold its own against anything France has to offer. 


200g Saddleback Bacon Lardons

250g round of Tunworth

800g new potatoes

1 bay leaf

1 large onion, thinly sliced

1 tsp freshly chopped thyme leaves

150ml Lyme Bay Shoreline

1 garlic clove

Halen Môn Pure Sea Salt 


Olive oil

For the salad:

100g salad leaves

8 radishes, quartered

2 spring onions, finely sliced 

80g podded peas

1 lemon


Give the potatoes a scrub but leave the skins on. If any are particularly large, halve them so that they all cook at the same speed. Pop them into a pan of cold salted water, along with a bay leaf, and bring them to a boil. Cook for 10-12 minute until just cooked. Drain them immediately and leave to cool slightly.

While the potatoes are cooking, throw the onions and bacon into a frying pan with 1 tbsp of oil. Cook them over a gentle heat for 15-20 minutes until the onions have softened completely and they have both started to brown. Add the thyme leaves and tip in the wine. Let it bubble away until the wine has reduced by half. Remove from the heat.

Cut the potatoes into thick slices. Put a fresh frying pan on the heat and add a dash of oil. Fry the potatoes until lightly coloured on both sides. Depending on the size of your pan, you may want to do this in batches. 

Split the garlic clove and vigorously rub a 20cm diameter oven dish with the cut sides. Mix the potatoes together with the bacon and onion mix and transfer half of it to the oven dish. Cut the Tunworth in half horizontally and sit one half on top. Now, pile on the remaining potato and onion mix before finishing with the second half of cheese, rind side up. Transfer to the oven a bake for 20-25 minutes until melted, golden and gooey. 

Meanwhile, prepare and mix your salad ingredients. Dress with lemon juice and olive oil to taste as the tartiflette is pulled from the oven. Serve immediately. 

Tartiflette Recipe



You May Also Like

Meet The Producer: Taw River Dairy

Meet The Producer: Taw River Dairy

Tucked away in the heart of rural Devon is Taw River Dairy, owned and run by Sam Bullingham. It’s... Read More
Sustainable Dairy – It’s Not Black and White

Sustainable Dairy – It’s Not Black and White

Dairy farming has had a rough ride the past few years. Vilified for animal welfare principles and... Read More
Lamb Leg cooked in Milk with Baby Artichokes, Broad Beans & Peas

Lamb Leg cooked in Milk with Baby Artichokes, B...

There is an Italian tradition of cooking meat in milk. The slow cooking and lemon zest split the ... Read More
Café de Paris Hollandaise with Rib-Eye Steak & Spring Veg

Café de Paris Hollandaise with Rib-Eye Steak & ...

Ghee is perfect for making hollandaise sauce, as it is essentially meticulously clarified butter.... Read More