Choose firm spuds that aren't sprouting or bruised and store them in a cool, dark place, but never the fridge.

Potato Dauphinoise This creamy dish is a wonderful accompaniment to fish or meat and is always popular with children. The smoked cheese adds a brilliant wintry twist but Gruyere or cheddar are perfectly good substitutes. The use of double cream gives this dish a richer, more satisfying taste.

Serves 4 2 large King Edward potatoes, thinly sliced 150ml double cream 150ml milk 1-2 cloves of garlic, crushed 55g smoked Applewood salt and freshly ground black pepper Preheat the oven to 220C/425F/Gas 7.

Heat the cream, milk and garlic in a saucepan and slowly bring to the boil.

Arrange the slices of potato in an ovenproof dish and pour over the sauce until the potatoes are nicely covered.

Sprinkle with cheese, season and bake in the oven for 20 minutes until golden brown and bubbling.