- Serves: 4
- Cook Time: 40 minutes
- Prep Time: 15 minutes
- Effort: medium
- 2 large potatoes, such as Desiree or King Edward, peeled
- g strong cheddar cheese
- 250 g smoked streaky bacon, diced and cooked
- 50 ml olive oil
For the beans
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1 tsp light brown sugar
- 1 tsp red wine vinegar
- splash of Worcestershire sauce
- 500 g cooked white beans
- 700 ml jar of passata, or 2 tins of tomatoes
- 1 tsp dried oregano
1. Preheat the oven to 200C/gas mark 6.
2. For the torte: slice the potatoes with a mandolin and place in a bowl with the olive oil. Season.
3. Take an ovenproof, thick bottomed frying pan and line it with baking paper. Layer the potatoes neatly in a circle on the bottom - this will be the presentation layer. Continue doing this, putting a thick layer of cheese and bacon between the layers of potato until all is used up. Finish with a layer of potato.
4. Cook on the hob over medium heat for 5 minutes, then place on a baking tray and in the oven for 35-45 minutes until the potato is cooked. Once the torte is ready, remove it from the oven and place a weight on top to press it down, e.g. a few plates.
5. For the beans: preheat the oven to 170C/gas mark 3. Lightly fry the onion and garlic in a casserole pan until soft. Add the sugar, vinegar and Worcestershire sauce, stir in the beans and the passata or tinned tomatoes. Cook, covered, in a moderate oven for about 40 minutes. Add more liquid if the mixture looks too dry. Season with salt, pepper and oregano at the end.
6. To serve, turn the torte upside down, slice and serve with the beans.
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