Leek and potato soup

INGREDIENTS

3tbsp unsalted butter

3 medium leeks, sliced and washed

Salt and freshly ground pepper

1tbsp plain flour

4 medium floury potatoes, peeled and diced

1.25l vegetable stock

200ml double cream

Method

Melt the butter in a large heavy-based saucepan over a medium heat.

Add the leeks and a pinch of salt, then sweat for about 5 minutes, until softened. Reduce to a low heat and cook, stirring from time to time, for a further 15 minutes, until very tender.

Add the flour and cook for 2 minutes, stirring frequently.

Add the potatoes and whisk in the stock, bringing the soup to a rapid simmer. Reduce to a gentle simmer and cook for 30 minutes, until the potatoes are tender to the point of a knife.

Remove the soup from the heat and remove about two thirds of the leeks, reserving them for a garnish. Purée the soup with an immersion blender or in a food processor until smooth, working in batches, if necessary.

Return the soup to a simmer. Stir in the cream and simmer for 2 minutes. Adjust the seasoning with salt and pepper, to taste.

Ladle the soup into warm bowls. Top with the reserved leek and some more pepper, if desired, to serve.

SERVES 6

Pittas with lamb

INGREDIENTS

500g lean lamb mince

2 cloves garlic, finely chopped

2 spring onions, diced

2tsp ground cumin

1tsp ground coriander

1tsp dried oregano

Salt and freshly ground black pepper

1 small cucumber, diced

75g rocket

75g feta cheese, crumbled

2tbsp extra virgin olive oil

1 lemon, juice

3 white pittas, split in half

Hummus, to serve

Method

Preheat the oven to 200C/400F/Gas Mark 6. Line a baking tray with greaseproof paper. Scrunch together the lamb mince, garlic, spring onions, spices, oregano, 1tsp salt and ½ tsp pepper in a large mixing bowl. Using wet hands, divide and shape into 6 patties. Arrange on the baking tray and leave a thumb imprint in their centres to help keep them even and flat during cooking.

Bake for 15-20 minutes, turning after 10 minutes, until golden-brown and cooked through.

Meanwhile, stir together the cucumber, rocket, feta, olive oil and lemon juice with some salt and pepper, to taste, in a mixing bowl.

Remove the lamb patties from the oven when ready. Let the pitta halves warm in the oven for a few minutes with the door ajar. When ready to serve, fill the pittas with the patties and salad. Serve with some hummus on the side.