• TO DRINK: Goats Do Roam Rosé 2009, with herbaceous tones and hints of wild strawberries.

    Potato, onion and Parmesan bake

    Serves: 4
    Cooking Time: 1 hour 15 mins

    Ingredients

    • 50ml butter
    • 30ml (2 tbsp) olive oil
    • 2 red onions, finely sliced
    • 3 leeks, sliced
    • 3 garlic cloves, finely chopped
    • 150g Parmesan, grated
    • 6 potatoes, thinly sliced
    • 400g mozzarella, grated
    • 2 sprigs of rosemary, leaves only

    Instructions

    1

    Melt the butter and oil in a frying pan and sauté the onion, leeks and garlic until soft, about 10 minutes. Remove from the pan and set aside.

    2

    Preheat the oven to 180°C.

    3

    Butter a 20cm springform cake tin and sprinkle with 50g of the Parmesan.

    4

    Arrange the potatoes in an overlapping layer on the bottom and up the sides of the tin. Spread with some of the onion mixture, mozzarella, remaining Parmesan and rosemary.

    5

    Continue with alternate layers of potato, cheese and rosemary until all the ingredients are used, ending with a layer of cheese topping.

    6

    Cover with foil and bake until the potatoes are cooked, about 45 minutes.

    7

    Remove the foil and continue to cook until the top is golden, about a further 5 minutes. Serve hot.