Lamb ragù and fried potato dumplings with Le Gruyère AOP filling

Mix all the ingredients for the cheese filling together in a large bowl

Transfer the mixture to a piping bag and leave in the fridge to firm up

Pass the mashed potato through a fine sieve

Mix the potato with the flour, herbs and grated parmesan

Whisk together the eggs, egg yolks and olive oil

Knead the egg mixture into the dry mash along with the flour mix to form a dough

Roll the dough out to about 2mm thickness then use a large ring cutter to cut out circles

Place small dollops of the cheese filling in the centre of the potato discs, then lightly brush the edge of the potato dough with water and fold in half to encase the cheese filling

Transfer to a tray lined with baking paper and freeze until solid in a flat layer

For the tomato sauce, blend the tomatoes to a purée, then add to a pan along with all the other ingredients apart from the olive oil

Cook down the tomato sauce until thick, and then add the olive oil and blend until smooth

Add a dash of oil to a pan, then add the lamb mince for the ragù and cook until browned, about 3–5 minutes

Add the tomato purée and paprika and cook out for a few minutes before adding the other ragù ingredients – except the Worcestershire sauce – and 400ml of the tomato sauce from above

Simmer for 5 more minutes on a low heat, or until the mince is cooked through

Remove from the heat and then add the Worcestershire sauce  and chill down – the consistency should be thick but still moist

Once ready to fry, heat a few centimetres of oil to 170°C

Fry the potato dumplings from frozen until cooked through, about 3–5 minutes depending on the size

Serve with plenty of hot ragù and a little extra grated Gruyère