4 large potatoes, approx. 800g peeled weight
(a firm and creamy variety like Desiree would work well for this)
2 medium leeks, finely sliced
100g Stilton or other well flavoured cheese
salt and black pepper
rapeseed oil or melted butter for brushing
1 Pre-heat the oven to 180°C (fan oven 160°C)/350°F/Gas Mark 5.
2 Cut the potatoes in half lengthways, put into a large pan and parboil for 4-5 minutes. Drain, leave to cool and then grate into a bowl.
3 Place the leeks into a shallow dish with the butter, cover and microwave for 2 ½-3 minutes to soften. Alternatively, pan fry for 4-5 minutes. Season with salt and pepper.
4 Lightly oil a mini muffin tray. Place a heaped teaspoon of grated potato into each ring, season and press down. Add a layer of stilton and then a layer of cooked leeks. Top with the remaining potato. Brush the top with a little rapeseed oil or butter.
5 Bake for 15–20 minutes, until golden brown.
Tip: These can be made in advance, covered with cling film and left in the fridge until you are ready to cook them. Try using sautéed mushrooms or leftover Brussels sprouts and a little bacon as an alternative to leeks.
Recipe courtesy of Seasonal Spuds
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