Serves 4

This dish is another that returns to our menus at this time of year. I love potatoes braised in stock with onion - it’s virtually a meal in itself. We use our empty butter papers, which we have plenty of, to make these individual potato cakes, but buttered greaseproof would be just as suitable. If you are serving this with lamb instead of beef you can add a little fresh rosemary or oregano to the layers, but with the braised beef it is better to keep the flavours simple.

4 tbsp olive oil
2 large shallots, finely chopped
4 medium-sized potatoes, about 200g each, peeled
400ml chicken stock or vegetable stock
Sea salt and freshly ground black pepper

1 Heat 2 tbsp of the oil in a small frying pan, add the shallots, and cook on a very low heat for about 12 minutes until very tender but not browned, stirring frequently. This will form an onion confit.
2 Peel the potatoes and slice very finely. Preheat the oven to 190C/Gas 5.
3 Place four butter papers or buttered greaseproof squares in a small shallow roasting tin. Layer the potatoes into 10cm circles on each paper. Season with salt and pepper at each layer. When you have layered half of the potato, divide the onion mixture between the potato circles. Spread the onion evenly over the potato, then continue to layer with the rest of the potato.
4 Brush the top of the potato with the remaining oil. Bring the stock to the boil in a small pan and pour around the potato cakes. Place the roasting pan on the stove top and bring the stock back to the boil, then transfer to the oven. Bake for 15-20 minutes or until the potatoes are soft and the stock is absorbed.
5 Allow the potatoes to rest for 10 minutes and then use the papers to transfer the potato to warmed dinner plates and serve immediately.

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