For a delicious (and filling!) vegan meal, potato and leek bake is the one.

To serve 4…

4 large leeks, chopped
1 red onion
1 clove garlic
Charlotte or Maris Piper potatoes
400 ml vegetable stock
Extra virgin Olive Oil

Chop the potatoes and cook until soft, and drain.

Cook the finely chopped leeks (in a little vegetable stock).

In a large oven dish, drizzle a bit of olive oil over the base until well covered.

Line the base of the dish with a layer of leeks and top with the potatoes.

Drizzle extra olive oil over the top and cook in the oven for 20 minutes.

If you’re cooking for vegetarians, then you can grate some of your favourite cheddar cheese over the top.!