This is Nigel Slater's 'Stove-top Dauphinoise with pancetta and rocket'. Like the steamed pudding, it's essentially comfort food, and quite irresistible.

Serves four as a light lunch (or a greedy two for dinner)

Ingredients

Equipment

You will also need a large, non-stick frying pan or saucepan with a capacity of 4 pints (2.25 litres) and a lid.

Method

Warm the oil in the pan over a moderate heat. When it starts to bubble, add the garlic and pancetta and cook slowly so that the fat melts into the oil. Add the potato slices and let them cook, still over a moderate heat, stirring gently from time to time, so that they soak up some of the fat from the pancetta. This will add to the flavour and give them a velvety texture.

After 15 minutes or so the potatoes will have softened and started to colour (do not worry if they crumble a little). Add the chopped rocket to the potatoes. Mix the cream and milk together and pour it over the potatoes. Season and bring very slowly to the boil.

When the liquid starts to bubble, turn down the heat and cover. The heat should be very low, so that the cream doesn't burn on the bottom of the pan. Leave to simmer for 10 minutes, until the potatoes are starting to absorb the cream. Scatter the parmesan on top and gently stir it in. Cook until the cheese has melted - 2 or 3 minutes - then serve.