Put the potatoes in a large saucepan, cover with cold salted water and bring to the boil. Simmer over a medium–low heat until they are just cooked. Drain and set aside to cool.

Meanwhile, fry the bacon in a little oil in a large, non-stick frying pan (skillet) for 5 minutes. Remove from the pan and set aside.

Add the onion and spring greens to the pan. Fry over a medium heat for 5 minutes until soft.

In a measuring jug (cup), mix the cream, sage and stock together and season with salt and pepper.

Cut the camembert in half widthways, so you have 2 circles. Cut each circle into 6–8 triangles.

Preheat the oven to 200°C fan/220°C/425°F/Gas mark 7.

When the potatoes are cool, cut them into 1cm (½in) slices. Place half in a deep casserole dish, roughly 24cm (9½in) in diameter, so they cover the bottom.

Sprinkle over half the bacon pieces, spread over half the onion and spring green mix and pour in half the cream sauce. Wedge half the camembert triangles between the potatoes. Repeat with the other half of the ingredients (including the potatoes), ensuring everything is immersed under the sauce (add a splash of milk to it if you need to top it up). Bake in the oven for about 40 minutes until the camembert is melted and golden.

Garnish with the thyme sprigs and serve.

TIPS & SWAPS

Make sure you use baking camembert (unpasteurized) rather than pasteurized, otherwise the cheese will split as it cooks.

You can use any leafy greens in this, cabbage or kale would both work. Try swapping the onion for finely sliced leek.

You can prep this ahead of time and keep it covered in the refrigerator for the day, until you’re ready to bake.