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Preparation time
30 mins to 1 hour
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Cooking time
over 2 hours
Serves
Serves 4

For the potato dauphinoise
- 1 garlic bulb
- 250ml/9fl oz full-fat milk
- 250ml/9fl oz double cream
- 100g/3½oz unsalted butter, plus extra for greasing
- 2 sprigs fresh thyme
- 750g/1lb 10oz floury potatoes, such as Maris Piper, peeled and sliced
- salt and freshly ground black pepper
For the potato, artichoke, black pudding and brie torte
- 2 large circles potato dauphinoise (as above)
- 8 pre-cooked globe artichoke hearts
- 2 slices black pudding
- 150g/5½oz Brie
- 4 slices Parma ham
- 200g/7oz all-butter puff pastry
- 1 free-range egg and 1 yolk, lightly beaten, for glazing
- 1 garlic clove, chopped
- few sprigs thyme
- olive oil
For the sautéed kale
- 30g/1oz unsalted butter
- 1 shallot, chopped
- 1 garlic clove, chopped
- 6 kale stalks
- 50ml/2fl oz white wine
- 50ml/2fl oz double cream
- salt and freshly ground black pepper
Method
To make the potato dauphinoise, preheat the oven to 170C/150C Fan/Gas 3, wrap the garlic in foil, place on a baking tray and cook for 50 minutes. Remove from the oven and once cool enough to handle, unwrap the garlic.
Increase the heat to 200C/180C Fan/Gas 6 and grease a large ovenproof dish with some butter.
Place the milk, cream, butter, thyme and garlic in a large saucepan, season with salt and freshly ground black pepper and bring to the boil. Heat until the butter has melted.
Arrange the potatoes in layers in the ovenproof dish. Strain the milk mixture over the potatoes, discarding the thyme and garlic. Bake for 20–30 minutes, then turn the temperature down to 150C/130C Fan/Gas 2 and continue to cook for 40–50 minutes. Set aside to cool.
To make the torte, cut two large circles of the cooked, but cold dauphinoise, using a pastry cutter.
Slice four of the artichokes and set the others aside. Sprinkle half the artichoke and black pudding over the first dauphinoise circle and then top with the second circle and repeat the layering. Top with the Brie and wrap the whole thing in slices of Parma ham.
Roll out the pastry and cut out a base the same size as the torte and place on a greased baking tray. Cut out a slightly bigger piece to go over the top and sides of the torte. Carefully lift the torte onto the pastry base and place the bigger piece over and around. Brush the pastry with beaten egg. Refrigerate for at least 20 minutes.
Preheat the oven temperature to 200C/180C Fan/Gas 6. Bake the torte for 20 minutes, or until golden-brown.
Put the remaining artichokes on a baking tray and top with the garlic and thyme, and drizzle with olive oil. Roast for 20 minutes then slice into quarters.
To make the sautéed kale, melt the butter in a frying pan over a low heat and fry the shallot and garlic. Add the kale and cook until wilted. Pour in the wine and cook until the volume of liquid has reduced by half. Add the cream, return to the boil and season with salt and freshly ground black pepper.
To serve, spoon the kale into a slice of the roasted artichoke heart and sit on a serving plate, cut the torte and serve alongside.