Restaurant Preps: Pomme Purée, Pomme Fondant & Pomme Anna

For the pomme purée: preheat your oven to 200°C. Line a baking tray generously with rock salt, place the potatoes on it and bake for 50 minutes to 1 hour, until the skin is crisp and the inside is soft throughout.

Remove the potato pulp and pass it through a ricer. Warm the milk and stir it in, then emulsify in the cold butter bit by bit until you have a smooth purée. Season with salt.

For the pomme fondant: preheat the oven to 190°C. Peel the potatoes and use a paring knife to cut them into cylinders.

Place a non-stick frying pan over a medium heat with a little oil. Fry the potatoes on each side for a few minutes until golden, then add the butter, stock, garlic and thyme.

Place the pan in the oven for 20 minutes until tender, basting occasionally. Then return the pan to a medium heat and spoon the cooking liquor over the potatoes until nicely glazed. Serve with a little of the liquor spooned over.

For the pomme Anna: preheat your oven to 190°C. Peel the potatoes and slice thinly on a mandoline.

Brush a 20cm cast-iron pan with melted butter and layer in the potatoes, brushing each layer with butter and seasoning with thyme leaves and salt. Build the layers until nearly at the top.

For the final layer, cut circles from a few slices with a cookie cutter and arrange in overlapping concentric circles. Finish with a final coat of butter and a sprinkle of salt.

Cook in the preheated oven for 45 minutes, basting occasionally, until the potatoes are tender and the top is golden brown and crispy.