Potato, Capsicum, and Gruyère Pithivier

Heat the oil and butter in a wide pan. Add the onion, capsicum, thyme, and ½ tsp of salt and cook over a low heat until very soft, approx. 20-25 minutes. Set aside to cool.

Peel and thinly slice the potatoes. Put into a pot of boiling, salted water and cook for 5-7 minutes, until just tender but not falling apart. Drain well and cool.

Line a 15-16cm bowl with cling film. At the bottom of the bowl, lay the slices of cheese. Add a layer of half the onions and capsicum, then a layer of half the potatoes. Repeat once more. Wrap with cling film and press the mix down with a weight. Put into the fridge for at least a few hours, but ideally overnight.

Cut 2 rounds of pastry, 1 approx. 20cm, the other approx. 22cm. Keep in the fridge on baking paper-lined trays until required.

Put the smaller pastry round on baking paper on the tray you will be baking on. Unwrap the filling and carefully turn out the contents of the bowl onto the pastry. Mix the egg yolk and cream and brush around the edges of the pastry.

Top the upturned filling with the larger pastry round and crimp the edges of the two pastry rounds together with a fork. Brush all over the top round with egg wash. Put into the fridge for 15 minutes to allow the egg wash to set. Repeat once more.

When you’re nearly ready to bake, heat the oven to 200°C.

In the top of the pithivier, cut a small hole with skewer. Using the tip of a small knife, score the pastry in a curve at 1cm intervals from the top to the crimped edges, taking care not to cut right through.

Bake for 35-40 minutes, or until the pastry is a rich golden colour. Rest for 10 minutes before slicing into wedges. Serve with a crisp green salad.