Beef Bolognese x Dauphinoise Sweet Potatoes

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel and finely slice your potato[es] into thin discs (roughly the thickness of a £1 coin)

Add the potato discs to a baking tray (or two!)

Add a drizzle of olive oil and a pinch of salt and give everything a good mix up

Sprinkle with cold water (this will help the potatoes cook through!) and put the tray[s] in the oven for 15-20 min or until softened and slightly golden

Peel and finely slice your brown onion[s]

Peel and finely chop (or grate) your garlic

Chop your tomato[es] finely

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add the sliced onion and chopped tomato with a pinch of salt and cook for 4-5 min or until beginning to soften

Boil half a kettle

Once the onions and tomatoes have began to soften, add your mince to the pan

Cook for 3-4 min further or until browned all over, breaking it up with a wooden spoon as you go

Grate your cheddar cheese

Once browned, add your tomato paste to the pan with your beef stock mix, soy sauce, half your chopped garlic (you'll use the rest later!) and 100ml [130ml] [170ml] boiled water

Season with a generous pinch of salt and pepper, bring to the boil and cook for 4-5 min further or until thickened and the mince is cooked through (no pink meat!) – this is your bolognese sauce

Combine your clotted cream with the remaining garlic and a pinch of salt – this is your garlic cream

Once the sauce has thickened, transfer the bolognese sauce to an oven-proof dish (or use individual ones for fancy presentation) and top with layers of the cooked potatoes

Pour the garlic cream all over

Sprinkle over the grated cheese with a pinch of black pepper and put the dish in the oven for 15-20 min or until golden and bubbling – this is your bolognese x dauphinoise potatoes