Alastair Hendy's Sage and Onion Cheddar Pie

1. Lightly butter a spring-form tin measuring 18cm x 7cm deep. Preheat the oven to 200C/180C fan/400F/gas 6.
2. Fry the onions in a little butter with some seasoning until softened. Place a layer of overlapping potato slices around the sides of the buttered tin and one layer of concentric rings of overlapping slices in the base. Distribute about a third of the fried onion, grated cheese and sage over the potatoes in the base, season and dot over a little butter. Cover this with another layer of potato, as before, and continue building the pie using the remaining ingredients until level with the top of the potatoes around the sides, and finishing with a layer of potatoes.
3. Brush with melted butter, sit the tin on a baking sheet and cover loosely with a scrunched piece of foil. Bake for 45 minutes, remove the foil and bake for a further 30-45 minutes or until the potatoes are tender and golden. Remove from the tin once the pie has cooled a little. Decorate with extra sage leaves if you wish. Serve hot or cold.
4. This is especially good with a simple green salad.