I like to make this for guests and I have put my own spin on this recipe. This is a simple recipe that you can prep ahead and finish just after dinner. You don’t have to use apples you could use peaches, berries or even fruit left over in the freezer from summer. –Christine Sandford

“When we were camping around Averyon, France, we came across this recipe for Aligot. It’s made with a special cheese called Tomme Fraiche de Vache that is melted in with the potato puree and mixed a certain way, so you get long strands of cheesy potato—puts on quite a show! –Christine Sandford

Something acidic and fresh to cut the richness of the other dishes

Carrots with a bit of the top left on, aka bugs bunny carrots, looks great on the plate

Adapted from a recipe by Yotam Ottolenghi