Bungayflette

Bungayflette

Ingredients

• 50g Fen Farm Bungay butter
• 240g Fen Farm cultured cream
• 500g Fen Farm Raedwald, sliced (approx 2 wedges)
• 750g new potatoes
• 200g Pancetta
• 4 banana shallots, finely sliced
• 3 sprigs thyme
• 2 sprigs rosemary
• 1 bulb garlic, roasted
• 200ml dry white wine
• Salt and pepper to taste

Method

Preheat the oven to 200c

Cut the bottom of the garlic bulb off and place in an oven proof dish. Place in the oven and roast for 45 mins or until golden brown and soft (this can be done ahead of time)

Boil the potatoes in a pan with lightly salted water until just cooked. Drain and set aside. (this can be done in advance)

Cut the pancetta into lardons. Heat a cast iron skillet over a medium heat and fry the pancetta until crispy. Using a slotted spoon scoop the pancetta out retaining the rendered fat.

To the pancetta fat add a knob of Fen Farm Bungay butter, the finely sliced shallots and sprigs of thyme and slowly confit until the shallots are soft. Return the pancetta to the confit shallots.

Remove the garlic from the oven and carefully squeeze the softened cloves out of the skins, it should be golden and jammy. Add the roasted garlic to the pancetta and shallot mixture and stir well.

Pour the white wine into the pan and let the mixture simmer until the wine has reduced to nothing.

Take the boiled potatoes and thinly slice.

Reduce the heat and add the cultured cream to the shallot pancetta mix and stir well. Season with salt, pepper.

Remove half of the mix from the skillet and place the potato slices on top of what is left in the pan. Then spoon the remaining pancetta mixture over the potatoes.

Lay the Raedwald slices on top so that the cheese covers the skillet.
Bake the Bungayflette in the preheated oven for about 25-30 minutes, or until the cheese is nicely melted and golden brown.

Serve with crusty bread, cornichons and a green salad.