Tom Parker Bowles served up a tasty tartiflette with endive salad on Saturday Kitchen.

The ingredients are: 400g waxy potatoes, La Ratte if possible, washed but unpeeled, 125g pancetta, cut into lardons, 1 small onion, finely sliced, 75ml white wine, 125g crème fraîche, 150g reblochon cheese (or raclette, fontina, taleggio, brie, camembert or Baron Bigod), cut into thick slices, sea salt and freshly ground black pepper.

For the endive salad: ½ tbsp white wine vinegar, ¼ tsp Dijon mustard, 2 tbsp extra virgin olive oil, ½ shallot, peeled and finely chopped, 1 heads endive, base removed and leaves separated, sea salt and freshly ground black pepper.

See recipes by Tom in his book titled: Cooking and the Crown: Royal recipes from Queen Victoria to King Charles III available from Amazon now.