Leek and potato bake

This makes a lovely vegetarian lunch (serve it with a simple side salad dressed with olive oil and balsamic vinegar), or a delicious vegetable side dish - that's how I'm using it tomorrow night, when I make it as part of a meal I'm cooking for a friend's birthday. Happy Birthday, Marilyn!

Slice 8 medium-sized potatoes and 3 sweet potatoes. Bring to the boil in salted water then simmer for 10 mins until just tender. Meanwhile, finely slice 3 leeks and fry gently in a little olive oil until tender, adding a crushed clove of garlic after the first few mins.

Drain the potatoes and leave to steam dry in the pan for a few mins. Meanwhile, beat 3 eggs with a fork then beat in 4 tsp sun-dried tomato paste (I like the Sainsbury's one that comes in a little jar). Add some chopped parsley and 4 chopped anchovies (optional - omit these for a vegetarian dish).

Tip the potatoes into a medium-sized, ovenproof frying pan, press down with a spatula to flatten the potatoes slightly, then pour over the egg mixture and press down again. Fry over a medium heat for 10 mins, covered with a lid or a sheet of foil. Next, put the pan under the grill for about 5 mins until the egg mixture at the top is just setting, then spread the leeks over the top and crumble over some stilton or mature cheddar. Grill until browned and bubbling.

TIP: This is also lovely if you use pesto in place of the sun-dried tomato paste

I'd love to hear from you when you've made any of my recipes - and let me know if there are any recipes or ingredients you'd like me to feature in future too. You can get in touch by emailing me at:
a-cooks-plot@gmx.co.uk

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