Extra-special mash

LEEK, PARSLEY & CHEDDAR MASH

Serves 6 as a side

Takes 30 mins

Cost per serve £1.07

600g Maris Piper potatoes, peeled and cut into equal chunks

1 tbsp olive oil, plus 1 tsp

1 large leek* (about 250g), trimmed, halved lengthways and sliced

125g Cheddar, grated

20g flat-leaf parsley, leaves picked and fnely chopped

35g butter, diced

3-4 tbsp milk (optional)

1 Boilthepotatoesinapanofwaterfor 15-20 mins or until very tender. Drain and leave to steam-dry for 5 mins.

2 Meanwhile, heat 1 tbsp oil in a lidded frying pan over a low-medium heat. Add the leek, cover and cook for 10 mins, stirring occasionally, until well softened. Lower the heatifitstartstobrown.Turnofftheheat and cover to keep warm.

3 Mash the potatoes in a large bowl. Add the leeks, cheese, 15g parsley and the butter, season to taste and stir to just combine. Rest for 5 mins for the butter and cheese tomelt,thenstiragainverybrieflyto incorporate. If the potato has cooled too much to melt the cheese and butter, microwave for 30-60 secs on full power beforethefinalstir.Forasmoother, creamier mash, stir through 3-4 tbsp milk, if you like. Scatter with the remaining parsley to serve.

Each serving contains

LEEK & CHEESE ROLLS

Makes 20

Takes 1 hr

Cost per serve 53p

2 tbsp olive oil

2 large leeks*, halved lengthways and sliced 5 garlic cloves, crushed 125g walnuts (or other nut)

300g sourdough bloomer, roughly diced

340g jar reduced-salt pitted green olives, drained and sliced

80g pecorino, fnely grated

2 tbsp Dijon mustard

150g soft cheese

70g sesame seeds, plus 15g

30g fresh chives or parsley, chopped

500g pack puff pastry plain flour, for dusting

1 egg, beaten

1 Heat the oil in a lidded frying pan over a lowmedium heat. Add the leeks, cover and cook for 10-15 mins, stirring occasionally, until well softened. Reduce the heat if they start to brown. Add the garlic and cook for a further 2 mins, then turnofftheheat.

2 Meanwhile, pulse the walnuts in a food processor untilfinelychopped;setaside.Addthedicedbread and blitz to make breadcrumbs. Add the cooked leek and pulse to combine. Return the chopped walnuts to the mixer, add the olives, pecorino, mustard,softcheeseand70gsesameseeds; season with pepper. Stir in the chopped herbs. 3 Preheat the oven to gas 6, 200°C, fan 180°C. Cut the pastry into 2 pieces and roll both out on alightlyflouredsurfacetolong60x20cmstrips about 2mm thick. Dollop half thefillingloosely along the centre of each strip – don’t pack it too tight, as it will expand in the oven. Fold one side of thepastrylooselyoverthefilling.Brushtheother inside edge of the pastry with water and fold over thefillingtoseal,pressingdowngentlyonthe seam. Use a serrated knife to cut into 6cm lengths to make around 20 rolls.

4 Put the rolls, seam-side down, on a baking tray. Brushthetopswiththebeatenegg,sprinkleover the remaining seeds, then bake for 30 mins or until golden. Rest for 5-10 mins before serving warm or at room temperature. Store leftover rolls in an airtight container in the fridge for up to 5 days. Eat cold or reheat in the oven or air-fryer until piping hot.