Nigel Barden served up chicken tartiflette (cheese, potatoes with onions and bacon dish) using Monica Galetti’s recipe on Radio 2 Drivetime.

The ingredients for the chicken: 2 tbsp olive oil, 1 medium chicken, about 1.5kg, jointed into 8 pieces (Nigel says or buy the pieces – 2 breast, 2 thighs, 2 wings, 2 drumsticks), 1 onion, sliced, 1 head of garlic, cut in half horizontally, 200ml white wine, 2L chicken stock (can use a stock cube or diluted jelly), 1 thyme sprig, 2 fresh or dried bay leaves, Sea salt and freshly ground black pepper.

For tartiflette: 1kg waxy potatoes, such as Charlotte, sliced 1cm thick, 2tbsp olive oil, 200g smoked bacon lardons, 1 large onion, thinly sliced, 3 garlic cloves, chopped, 50g plain flour, 300ml double cream, 400g curly kale, blanched and roughly chopped and 300g Reblochon cheese, broken into pieces, plus 100g extra for the top (substitute with Camembert or Brie if you can’t get Reblochon)

See the recipe in Monica’s book titled: The Skills: How to become an expert chef in your own kitchen: 120 recipes, tips and techniques, available from Amazon now.