Recipes

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Credit: British Leek Growers Association + Lucy Parker

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Serves 2 (with leftovers for lunch) | Prep time: 10 minutes | Cooking time: 30 minutes

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Ingredients:

• 1 tbsp olive oil
• 4 large cloves garlic, minced
• 1 leek, diced
• 2 baking potatoes or 4 Jersey potatoes, cut into 3cm chunks
• 1 red pepper, cut into 3cm chunks
• 1 tbsp tomato purée with splash water
• 300ml passata
• 800ml boiling water + stock cube
• 1 heaped tbsp harissa paste

Spices:

• 1 tbsp smoked paprika
• 1 tsp salt
• 1/2 tsp cumin
• 1 tsp dried sage

Method:

1. Start by frying off the chopped leek in olive oil. Fry for a few minutes before adding the garlic and chopped peppers.
2. Add in the chopped potato, herbs and spices, tomato purée, and a dash of water. Allow to cook on a high heat for a further 3 minutes.  
3. Add the vegetable stock, passata and harissa and pop a lid on. Leave to bubble away for around 25 minutes.
4. Season again, add a little more water if needed and taste test, adding more harissa if needed for spice.
5. Serve up and garnish with your favourite fresh herbs, a drizzle of harissa and a spoonful of plant-based creme fraiche or cream.
   
   

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