Lisa Faulkner and John Torode served up tasty Dauphinoise Potatoes with pancetta and Charred Cabbage on John and Lisa Weekend Kitchen.

The ingredients are: 130g cubed pancetta, 1 clove garlic, smashed, 50g butter, plus extra for greasing, 1.5kg large waxy potatoes (ideally Maris Piper or King Edward), peeled and thinly sliced , 6 sprigs thyme, leaves picked off, 1 large onion, peeled and sliced into thin rings, 300ml chicken (or vegetable) stock, 150ml double cream, Salt and pepper, 100g grated Gruyere (optional).

For the charred cabbage: 2 Hispi cabbage, quartered and bottom of the core removed, Olive oil, 50g butter, melted and Salt for seasoning.

See recipes by Lisa in her book titled: The Way I Cook… available from Amazon now.