1.5 kg (3 lb) waxy potatoes (preferably Roseval), peeled
6 heads trevise
3 tablespoons olive oil
100 g (4 oz) pancetta, thinly sliced
3 garlic cloves, peeled and chopped
20 sage leaves
Maldon salt and freshly ground black pepper
2 tablespoons freshly grated Parmesan
For six
Preheat the oven to 180°C/350°F/Gas 4.
Heat 1 tablespoon of the olive oil in a frying pan and fry the pancetta lightly. Add the garlic and sage for a minute, then remove the pan from the heat.
Cut the potatoes lengthways into 5 mm (1/4 in) slices and put into cold water to soak off the starch.
Prepare the trevise by cutting each head lengthways into two. Chop them roughly. Season and add 2 tablespoons of olive oil.
Drain the potatoes and dry. Place the potatoes in a baking dish, and toss with some salt and pepper. Add the pancetta, sage and trevise and the remaining olive oil, and toss again. Cover the baking dish with foil and cook in the oven for 30 minutes.
Remove the foil, sprinkle the vegetables with Parmesan, and return to the oven to brown for 5 minutes.