This dish is very fast and easy to make – anything leftover can also be used to create a creamed soup – all you need to do is to puree the leftovers, press through a sieve, and then pour into a clean pan, before adding five or six tablespoons of milk. Bring to the boil, simmer for two or three minutes, then season to taste! Stir in some double cream before serving, and another dish – it’s also able to be frozen, so it’s great to have as a back-up for a quick meal!

To Serve 2
1 Leek
1tbsp Oil
1 Garlic Clove, peeled and crushed
750ml Chicken or Vegetable Stock
1 Bay Leaf
1/4tsp Ground Cumin
175g Potato, peeled and diced
125g Carrot, grated coarsely
Salt and Pepper

1. Trim the Leek, slice thinly and rinse in cold water, before drying well.
2. Heat the Oil in a large pan, add the Leek and Garlic to the pan, and fry gently over a medium heat, until they are soft but barely coloured – around two or three minutes. At this point, add the Stock, Bay Leaf, Cumin, Salt and Pepper, and bring to the boil.
3. Once boiling, add the Diced Potato, cover and simmer for ten to fifteen minutes – the Potato should be tender, but shouldn’t break up.
4. Add the Carrot to the pan, and simmer for two more minutes. Season to taste, then discard the Bay leaf
5. Serve into individual warmed serving bowls, and garnish with Freshly Chopped Parsley.

Photo Courtesy of: Ned Ragett