Cooking method:

1. Cook the unpeeled potatoes in boiling salted water for 10 minutes. Drain, and when cool enough to handle, peel off the skins and coarsely grate into a bowl.
2. Heat the butter, sauté the onion until starting to soften, then mix in the potato with the tarragon and plenty of seasoning.
3. Preheat oven to 200°C/400°F/Gas Mark 6. Shape potato into 6 rounds on a baking tray.
4. Cut each rack into three between the bones. Mix the cheese with the breadcrumbs, tarragon and milk. Add seasoning, then spread the mixture over the top curved part of the meat.
5. Cover the tips of the bones with foil, then place one on each potato base. Press the almonds into the cheese topping then bake for 15 minutes until crisp and brown. Serve with a salad.