Paul Hollywood showcased a tasty dauphinoise pithivier with blue cheese sauce for today’s technical challenge on The Great British Bake Off.

The ingredients for the filling are: 750g Charlotte potatoes, 300ml double cream, 300ml whole milk, 2 garlic cloves, finely chopped, 1 tbsp olive oil, large knob of unsalted butter, 2 onions, finely sliced, freshly grated nutmeg, crushed sea salt and freshly ground black pepper.

For the cheat’s rough puff pastry: 400g plain flour, pinch of salt, 65g unsalted butter, cubed and chilled, 120-150ml ice-cold water, 160g frozen unsalted butter, grated and 1 egg, beaten to glaze.

For the sauce: 10g unsalted butter, 10g plain flour, 75g roquefort and 2tbsp chopped tarragon leaves.

See recipes by Paul in the book titled: A Baker’s Life: 100 fantastic recipes, from childhood bakes to five-star excellence, available from Amazon now.