• Preheat oven to 220 degrees C and put 2 large, pricked potatoes in the oven to bake for around an hour.
• When cooked, allow the potatoes to cool and cut in half length-ways before scooping out the soft centre into a mixing bowl
• Add 2 tbsp olive oil to the mash and season. Add the Dolcelatte cheese and 2 eggs yolks. Mash until smooth
• Whisk the remaining egg whites until stiff peaks form. Fold into the potato mix gently with a metal spoon.
• Divide the mix between the potato shells and return to oven for 4-5 minutes or until golden
• Serve with a green salad
• Serves 4

A version of the classic ‘Tortilla Espanola’ with a seasonal leeky sheen.

• Start by making your garlic aioli or mayonnaise, it’s totally worth the extra effort: separate out 2 egg yolks and place in a bowl, taking care not to get any white in with it.
• Add 1 tbsp white wine vinegar and a tsp Dijon Mustard, a pinch of salt and pepper and one clove of finely minced garlic. Whisk to form a smooth paste.
• Gradually add 340ml of olive oil, whisking continually until a mayonnaise consistency is formed. Taste and adjust seasonaing as required.
• Was the potatoes and cut into thick, even sized chunks before boiling until just tender and setting aside.
• Wash and finely slice the leeks and sweat in a large frying pan with 2 tbsp olive oil for 5 mins.
• Add a good pinch of fresh thyme leave and a half a glass of white wine and reduce until the liquid has dispersed.
• Add the drained potatoes to the pan and stir for a few minutes.
• Beat and season 5-6 eggs before adding to the pan cook until the omelette has start to set around the edges.
• Place under a hot grill for a minute or two to finish.
• Serve thick wedges with the garlic aioli.

• Start by washing and evenly cubing 800g white potatoes before boiling in lightly salted water until well cooked.
• Drain the potatoes and add the juice of one lemon and 2 crushed garlic cloves along with a good glug of olive oil, a ball of mozzarella torn into small pieces and season.
• Mash the potato mix until smooth and form into little potato cakes. Coat with flour and fry on each side until golden.
• Place in the oven to keep warm while prepping the rest of the dish.
• To make the salsa, add 200g diced tomatoes to a pan on a medium heat with a clove of chopped garlic, a good pinch of dried chilli, seasoning and a glug of olive oil.
• Cook the tomatoes for a few minutes before adding a tablespoon of balsamic vinegar and remove from heat.
• Trim the purple sprouting and boil in salted water for 3 minutes before serving immediately with the potato cakes and salsa.

• Follow the recipe for Stock Infused Potatoes but instead of quartering the potatoes cut them into one inch thick slices and cook for no more than five minutes.
• Remove from the stock after this time and place on a piece of foil under a hot grill to crisp up each side.
• To make the mushroom ragu, finely slice the onion and garlic and place in a pan with a knob of butter and a little olive oil to slowly soften.
• To the pan add a pinch of dried chili and a crack of pepper with a few sprigs of thyme. After five minutes add half a glass of white wine and a ladle of stock to the pan and reduce down for a minute or two until roughly halved in volume.
• At this point add the mushrooms (of whatever variety you have) to the pan, cover and ensure that the heat isn’t too high.
• After two to three minutes of cooking the mushrooms should be ready. Remove from the heat and add cream for richness.
• Serve in bowls with some of the grilled potatoes on the side

This is a great simple technique that you can almost endlessly play around with.

• First clean and quarter your potatoes and put them in a saucepan.
• In the pan white wine, a good pinch of sea salt, some mixed seasonal herbs like thyme and bay though dill also works very well, and finally 500ml of vegetable stock or enough to cover the potatoes.
• Bring to the boil and leave covered for eight to ten minutes or until tender.
• Serve as they are with a little butter and black pepper or try dressing with lemon juice, olive oil and freshly grated parmesan.