Welcome to Arley . The Plant-Based Food Evolution – Deliciously from Plants



1 x 165g pack Arley Pancetta Cubes
1tbsp oil
4 shallots, peeled and sliced
2 cloves of garlic, peeled and crushed
50ml white wine
1tsp whole grain mustard
550g potatoes, peeled and boiled whole
100ml double cream or plant based  equivalent
Salt & pepper to taste
50g reblochon cheese, sliced or vegan cheese

Preheat the oven to gas mark 6/ 200C.

Heat the oil in a frying pan over a medium heat and add the Meat Cubes. Cook for 5 minutes, stirring occasionally and then add the shallots and garlic and cook for a further 5 minutes until the meat cubes are  browned and the shallot softened.

Add the wine and mustard to the pan, bring to the boil and then simmer until most of the wine evaporates, remove from the heat.

Thinly slice the potatoes and layer them in an oven proof dish with the Meat Cubes and shallots. Pour the cream over the potatoes, season and then top with slices of reblochon.

Bake for 10-15 minutes until the cheese has melted and is golden brown and bubbling.