Manflu struck this week. Yes, I was at death’s door for the best part of two days – my throat nothing but daggers and razor blades, my head obfuscated and giddy, my nose, oh – so runny, so, so runny. Cadaverous days followed sleepless nights. At one point I even drank some lemsip – it was that bad.

But I had to eat. I’m not going to go hungry just because I feel rough. Quite the opposite in fact – it is in eating that one’s health is restored, one’s body realigns, those nasty little bacteria retreat and normality resumes. Probably. I mean, I’m not a doctor, but it would seem that eating raises the spirits and gives the body the resolve it needs to fight the pathogenic invasion. You have to feed a cold.

And that’s just what I did. In fact, I was so convinced that this tartiflette would make me better that I tweeted about it. And, as Borat might say, it was great success.

Tartiflette

Tartiflette is traditionally made with reblochon, but I am an honest man, and I used Brie. I also think the breadcrumbs were something of a bastardisation, but they worked well.

Serves 1 with leftovers

1 large potato

3 rashers streaky bacon, chopped up

half an onion, sliced

1 teaspoon sage, finely chopped (dried is fine otherwise)

1 tablespoon cream

Brie – enough for 8 thin slices

White wine

Breadcrumbs

Butter

Preheat the oven to 150C.

– Wash and thickly slice the potato, then boil in salted water for 6 minutes until just tender. Meanwhile, fry the bacon until crispy, then add the onions and sage. Fry until soft and a little brown at the edges.

– Drain the spuds. [Now, if you’re cooking for yourself I’d recommend doing the next bit in the same saucepan to save yourself the washing up. If you are going for beauty points then do it in a nice ovenproof dish.] Rub a little butter into your saucepan/dish and put a spoonful of the bacon and onion mix on the bottom. Add a layer of potatoes, then about half the cream and a few slices of Brie. Repeat (bacon and onion, potato, rest of the cream, brie) and pour over a dribble of white wine.

– Sprinkle with breadcrumbs and bake for 45 minutes. Serve with green salad and cornichons.

– Have a hot toddy (50ml whiskey, teaspoon of honey, slice of lemon in a mug, topped up with boiling water), go to bed, feel better in the morning.