Creamy potato bake

On a low heat gently cook the shallots in the olive oil, 1 tablespoon of butter and the honey, stirring now and again. It should take around 30 minutes to go a beautiful rich golden brown colour.

Meanwhile cover the potatoes with chicken stock and boil for around 15-20 minutes, or until they’re tender. Drain the stock off and reserve it for later, then mash the potatoes with most of the rest of the butter and the dill.

Mix the beaten egg with 100ml of sour cream and add to the mash. Mix in well and add enough chicken stock to make a ‘loose’ mash (almost a thick batter texture) as it will thicken in the oven. Season to taste.

Using the remaining butter, coat the inside of an oven-proof dish then add half the potato mixture. Spread the caramelised shallots in a layer over the potatoes then add the rest of the potato. Top with the remaining sour cream.

Bake in a preheated oven for around 25 minutes at 180ºC / Fan 160 °C / Gas 4 and finish off under a hot grill for a deliciously golden top.