Whether you slaved over a hot stove or just popped down the chippy, thanks for making our Fish Supper a real hit

Thousands of people are feeling that warm glow of satisfaction after sharing a hearty meal for the RNLI Fish Supper. Some hosts created a gourmet banquet while others plumped for good old fashioned fish and chips. What they all had in common was a wish to raise some money in honour of volunteer crew who miss meal times and special occasions with loved ones to save lives at sea. We had a lot of fantastic partners onboard, including Albert Bartlett, who proudly supported the RNLI Fish Supper 2016. A familyowned company, Albert Bartlett is committed to providing a branded range of the best potatoes grown in the most responsible way. If you missed Fish Supper this year, you’ll have to wait until autumn 2017 to take part. But if you need some cooking inspiration in the meantime, follow this winter-warming recipe from Albert Barlett.

ALBERT BARTLETT ROOSTER POTATO GRATIN DAUPHINOIS

Ingredients
½ bag Albert Bartlett Rooster Potatoes
350ml double cream
Cut garlic clove
Salt, pepper and nutmeg, to taste
Method
1. Peel and thinly slice half a bag of Rooster potatoes, then toss with salt, pepper, nutmeg and double cream. Preheat oven to 150°C/310°F/Gas Mark 2–3.
2. Rub a shallow baking dish with a cut garlic clove. Spread the potatoes and cream mix in the dish, pressing down the mixture evenly.
3. Cover the dish with foil and bake in the oven for 30 minutes. Remove the foil, turn the heat up to 200°C/390°F/Gas Mark 6and cook for a further 15 minutes.
4. Leave to cool for 10 minutes before slicing and serving.