Kenco Cappuccino 10/19


Serves: 4
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  • 1kg potatoes, sliced or cubed
  • 150g smoked lardons
  • 2 garlic cloves, finely chopped
  • 400g Tomme cheese, cubed
  • Goose fat
  • Handful parsley, finely chopped


  1. In a large Le Creuset-style pan, fry the lardons in the goose fat until brown and add the garlic until softened
  2. Layer the potatoes in the pan and lightly brown
  3. Cover and gently cook until tender
  4. Add the cheese, stir and cover. Once melted, stir in half the parsley
  5. Turn contents of pan onto a plate, sprinkle with remaining parsley and serve
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