Thanks to Gemma Taylor’s great recipes, all our friends want to join our healthy eating habits now, so for the first balcony get-togethers we decided to cook up a lovely Tartiflette that you could not possible finish alone!

New potato & asparagus Tartiflette for two

8 new potatoes
4 asparagus spears
1 medium leek
3-4 large slice of ripe Reblochon cheese – 120g approx
A drizzle of olive oil
Sea salt & freshly ground pepper

Cut the new potatoes into halves lengthways, then each piece into half again. Trim and wash the leek and cut into inch long pieces washing well in cold running water. Trim the woody end of the asparagus and cut each spear into three.

Place the potatoes into a steamer and cook for 8-10 minutes until cooked through. After 6 minutes add the pieces of leek and asparagus to the steamer and cook for a further 4 minutes, or until all the vegetables cooked. If you don’t have a steamer cook the potatoes in boiling water until soft, and sauté the leeks and asparagus in a separate pan on a low heat until soft.

Once all the vegetables are cooked remove from the steamer and place in a small gratin dish. Drizzle with a little olive oil and season well then mix lightly. Place the slices of cheese over the vegetables and place in the oven on a medium heat for 20-30 minutes until the cheese has melted.