Thomasina Miers' taleggio roast potatoes

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Step 1

Heat the oven to 200C. Cut the onion into thick pieces across the halves; leave the potatoes whole or, if they are on the large side, cut them into bite-sized pieces.

Step 2

Toss the potatoes and onion in half a teaspoon of flaky sea salt, lay them in an oven tray and roast for 30-40 minutes, until golden and tender

Step 3

Tip the cooked veg into an oven dish and pour the vinegar over the top.

Step 4

Toss to coat, then tuck in the bay leaves, thyme and cover with the slices of taleggio.

Step 5

Season with a touch more salt and lots of pepper, and bake for 10 minutes, until the cheese is bubbling and golden.