Making boulangere potatoes. http://www.jamieoliver.com/recipes/vegetables-recipes/boulang-re-potatoes/
Using pork stock, rosemary, thyme, bit of allapice and lard on top with old cheddar cheese chunks. Served with lots of diced lemon zest and finely sliced green onion, tuna in oil, cherry tomato halves on a bed of lettuce. Very tasty combination of tuna and tomatoes, and the lemon zest makes everything taste better, especially the potatoes which are laden in fatty stock, butter and lard and super melted cheddar cheese blobs.
tip: Best making these with a lamb shoulder cooking on the rack above. The juices dripping down on the top of the potatoes make them REALLY chewy and crispy.