Rick Stein served up a tasty cider, chicken and gratin with cheddar cheese, Dijon mustard and potatoes on Rick Stein’s Cornwall.

The ingredients are: 50g butter, 500g boneless, skinless chicken thighs, cut in 4cm cubes, 2 large leeks, trimmed and sliced, 1 tsp soy sauce, ¼ tsp smoked paprika, sweet or hot, plus a little extra a for sprinkling, 150ml cider, 1 heaped tsp Dijon mustard, 300g double cream, 350g potatoes, such as Maris Piper, scrubbed and very finely sliced, 50g cheddar cheese, grated, salt and pepper.

See recipes by Rick in his book titled: Rick Stein at Home: Recipes, Memories and Stories from a Food Lover’s Kitchen available from Amazon now.