Preheat the oven to 190°C. Heat the butter in a small saucepan until melted. Wash and slice the potatoes on a mandolin to 2-3mm thick.

Pour the melted butter over the potatoes, leaving a little butter in the pan. Rub the butter through the potato slices to make sure each one is well coated.

Layer the potato slices in a circular spiral around the saucepan. Sprinkle 2 tablespoons of Nurishh Gran Vegiano and a sprinkle of salt and pepper onto each layer of potatoes before adding the next layer.

Place back on the hob on a low heat and fry for 10 mins, until the potatoes are starting to crisp up at the bottom. Give the pan a shake every now and then, to help prevent sticking. You can carefully check this by using a spatula to pick an edge up and look at the bottom.

Cover with foil or a lid and place in the oven for 40 mins or until cooked through.

To make the topping, mix the vegan creme fraiche with a tbsp of thinly sliced chives and a tbsp of lemon juice. Season with salt and pepper and place a large dollop in the middle of the pommes anna. Finish with a sprinkle of Nurishh Gran Vegiano and a scattering of chives.