Serves 6

Preparation time 15 minutes

Cooking time 55 minutes

1kg/2lb 3oz new potatoes

5ml/1tsp vegetable oil

200g/7oz leeks chopped

300g/10oz courgettes sliced

Black pepper & salt

200g/7oz vegetarian cheddar grated and

200g/7oz mozzarella grated (mix together)

sprigs of rosemary

250ml/9fl oz single cream

Pre-heat the oven 180C/350F/Gas 4. Place the potatoes in a large pan of boiling water and simmer for 10 minutes. Drain, then allow to cool. Fry the leeks and courgettes gently for 7 mins then place them in the bottom of an ovenproof dish. Season with a good twist of black pepper. Slice the potatoes and place a layer over the courgettes and leeks. Top with a layer of grated cheese. Place the rosemary sprigs on the cheese and cover with another layer of potatoes. Season with salt and pepper. Top with the cream. Cover with foil and bake for 30 minutes. Top with the remaining cheese and bake uncovered for 15 minutes. Serve with a green or tomato salad.

Variations

l Add an extra layer, try spinach fried with garlic, herbs and black pepper.

l Fry up some veggie mince or veggie sausages. Add this and a touch of mustard to the leeks for a modern and delicious take on Shepherd's Pie.

l Swap the leeks for sun-dried tomatoes and red onions and top with crushed tortilla chips.

l Use sweet potatoes for a completely different twist.

May 15, 2003 09:30