Mini Mont d'Or fondue with "spuds in blankets"

The potatoes: cooking

Rinse 2 litres potatoes, preferably small ones.

Put into a large saucepan of cold water...

...and boil in their skins until tender (a knife blade should go through easily).

Drain and leave to cool.

Cut each potato into 4 wedges.

The potatoes: breadcrumbs and "blankets"

Preheat the oven to 390°F (200°C).

Cut 12 slices ham (or streaky bacon) into strips, if not already done, ideally about the same width as the potato wedges.

Beat 4 eggs with salt and pepper in a bowl or a high-sided container (less messy).

Prepare a baking sheet with a sheet of cooking parchment on top.

Put 300 ml breadcrumbs onto a plate and the beaten egg into a small dish, such as a ramekin.

If you are right handed, arrange from the right: egg, breadcrumbs and baking sheet. If you are left-handed, the other way round.

Dip a potato wedge in beaten egg, then roll in breadcrumbs.

Wrap a strip of ham or bacon around it just once, then sit this on the baking sheet with the join underneath.

It is important to set up a "production line" in the right order: 1) beaten egg, 2) breadcrumbs, 3) ham, 4) baking sheet.

Coat and wrap all the potato wedges like this, using more baking sheets if needed. Yes, I know, this is a lot of faff!

Note: you'll no doubt start slowly, one wedege at a time, but you'll speed up as you go, managing several wedges at once.

When you have prepared half the potato wedges, put the Mont d'Or in the oven.

Finish the rest of the ptotato wedges, then bake for 15-20 minutes until nicely browned.

Take the baking sheets out when cooked and stick a cocktail stick in each wedge.

Take the cheese out as soon as it is properly melted and place this in the centre of the table.

Let everyone grab their "spuds in blankets"...

...and dip into the melted cheese. Enjoy!