Green plantain dauphinois

Method

1. Add the coconut oil to a medium saucepan over a medium heat. Once hot, add the onion, garlic, thyme and bay leaf, then gently cook for 8 minutes until the onions are softened

2. Pour in the coconut milk along with the nutmeg and nutritional yeast. Season well with salt and pepper, then cover and leave to simmer for 15 minutes.

3. Meanwhile, heat the oven to 190°C/170°C fan/gas 5 and peel the plantains and potatoes. Use a mandoline to finely slice both into thin discs.

4. Begin layering the plantain and potato slices in a baking dish, spooning over the coconut milk mixture as you layer them up (discard the bay leaf). Once everything is used up, wrap the dish very tightly with foil and bake for 30 minutes.

5. Remove the foil and bake, uncovered, for 10-15 minutes until the top turns golden.

6. Meanwhile, if you’re making the breadcrumb topping, mix all the ingredients together, adding enough olive oil to coat each breadcrumb well. Bake in the oven, stirring regularly, until golden and crisp (about 8 minutes).

7. Serve the dauphinois with the breadcrumbs (if you’ve made them) sprinkled over the top.