Cholera

Step 1: Rub 7 oz cold butter into 14 oz plain flour and 1 tsp salt with your fingertips until it looks like coarse crumbs. Add ½ cup ice-cold water and bring it together into a dough without kneading. Divide into two pieces, one slightly bigger, flatten into discs, wrap and chill for 30 minutes.

Step 2: Boil 1 ⅛ lb waxy potatoes whole for 10 minutes, until the outside is tender but the centre still firm. Cool, then slice 3 mm thick.

Step 3: Melt ⅔ oz butter in a frying pan over a medium-low heat and cook 2 leeks with ½ tsp salt for 8–10 minutes, until soft and sweet but not browned. Leave to cool.

Step 4: Heat the oven to 400°F (350°F fan). Slice 2 tart apples and 1 firm pear 3 mm thick.

Step 5: Roll out the larger disc to line a 26 cm springform or deep tart tin, letting it come 4 cm up the sides. Roll out the second disc for the lid.

Step 6: Layer the filling: potatoes, leeks, apple and pear, 4 ½ oz raclette or Gruyère cheese, then repeat, seasoning each layer with ¼ tsp ground nutmeg and ½ tsp black pepper. Finish with a layer of potato and the rest of 4 ½ oz raclette or Gruyère cheese and press down lightly.

Step 7: Lay the lid on top, fold the edges of the base over it and pinch to seal. Cut a 2 cm hole in the middle so steam can escape, and brush with 1 egg. Don't skip the steam hole: trapped steam makes the lid soggy and can burst the side.

Step 8: Bake for 50–55 minutes, until the pastry is a deep golden brown and a knife pushed through the hole meets soft potato. Cover with foil if it browns too fast.

Step 9: Rest for 15 minutes before releasing from the tin and cutting into wedges. It slices more cleanly once cool.