Dauphinoise Red Pesto Melt

Cheese is a great source of calcium, fat, protein, vitamin A and beta-carotene, an antioxidant responsible for the beautiful yellow colour of butter of cheddar. Although it is high in sodium it can help season your food needing less salt when cooking.

400g 5% beef mince

350g white potato

85g red pesto

250ml semi-skimmed milk

15g butter

2 sprigs of thyme

1 tsp smoked paprika

Sea salt and black pepper

1 banana shallot

30g spinach

60g mozzarella

60g cheddar

Optional: Black olives, spring onions and allioli to serve

Preheat oven to 180°

Slice the potatoes and combine with milk smoked paprika, black pepper and thyme in a baking dish and distribute evenly across the base.

Roast in the oven for 45 minutes on the top shelf.

10 minutes before the potatoes are finished, finally dice a shallot and add to a pan with the beef mince and fry until cooked. Add the red pesto and a half a glass of water along with a pinch of salt and the spinach and cook through until the sauce is reformed and spinach wilted.

Remove the potatoes from the oven and add the beef mixture on top of the potatoes along with the two cheeses. Cook for 10 more minutes until the cheese is melted and then serve.

Serves 4

428cals

P: 33 C: 24 F: 23