Place the potatoes in a large pot of water, add 2 teaspoons salt and a pinch of sugar. Bring the potatoes to a boil and cook until they soften (about 20 minutes.) You should be able to easily run a fork through them but the potatoes should not be so soft, that they fall apart when pierced. They need to be firm for slicing and further baking.

While the potatoes are cooking, wash the fresh pears and pat them dry. Cut each into quarters and remove the core. Cut each quarter section in half.

Wash the fresh chives and pat them dry. Chop the chives into very small pieces.

Cut the cheese into small pieces.

Drain the boiled potatoes and rinse them in cool water. Use your fingers or a peeler to remove and discard the skins.

Cut the potatoes lengthwise into quarters, then slice each quarter in half.

Preheat the oven to 400 degrees F.

Roughly chop the smoked ham into small pieces.

Place the ham in a dry frying pan and fry until the pieces just start to crisp. Remove from heat and set aside.

Lay the potato and pear wedges into a 9 x12 casserole dish, alternating the potato and pear. Tuck the pieces of ham in between the potato and pear slices. Season with salt and freshly ground pepper.

Evenly arrange the cheese pieces over the casserole, then sprinkle the fennel seeds over the top.

Evenly scatter the chopped chives over the top.

Place in the oven and bake for 10 minutes until bubbling and slightly browned on top.

Remove from the oven and serve immediately from the casserole dish.