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.

• Serves 6,
• Requires 4ltr casserole dish
• Roll the lamb fillet pieces through the seasoned flour and then arrange in the bottom of the casserole dish patting any excess flour off before hand. When the first layer is complete then create a layer of the vegetables. Repeat the meat, vegetable layering until all the ingredients are gone.
• Sprinkle over the barley and parsley stalks and lightly season.
• Pour in the stock and bring to the boil over a high heat, turning down once boiled, skim off the froth from the top and cook in the oven with a tight fitting lid for 2 hours at 160c.
• Make up the dumplings by mixing the flour and thyme together, and then mix the suet without blending or rubbing together.
• Add enough iced water to create an elastic stiff dough that leaves a clean side to the bowl.
• Knead softly and cut into 12 pieces, then shape into rounds.
• Add the dumplings to the stew once cooked for 2 hours, and place back in the oven, with the lid off for 30 more minutes with the temperature turned up to 190c. The dumplings will cook and go golden brown on top.
• Serve with chopped fresh parsley sprinkled over the top of each plate.

• Preheat the oven to 180c
• Chop the squash and marrow into thumb-sized pieces and arrange in a roasting pan, season with salt and pepper, mix in the thyme sprigs and drizzle with olive oil. Roast in the oven for 25 minutes or until they are soft to the touch and cooked. Remove and allow to cool.
• Wash the spinach and romaine lettuce leaves and spin dry.
• Arrange the cooked vegetables in a large salad bowl, placing in the salad leaves as you go.
• Sprinkle over the mixed seeds and drizzle over the dressing made from the wet ingredients.

• Start by taking a handful of sultanas and placing them in a bowl before covering them with some boiled water to plump up.
• Cook your wild rice. There are some great mixed packs available now mixing different grains, I always estimate half a mug of rice per person.
• Finely shred your hard cabbage, and steam until tender.
• Dress your cooked wild rice with soy sauce, olive oil and some finely chopped parsley, mix well before covering.
• Make your hot spiced dressing by heating the olive oil in a pan gently until just hot
• Remove from the heat and add caraway seeds, a pinch of salt and pepper, paprika, a pinch of chilli flakes, bay leaf, garlic and some torn up thyme.
• Stir a little and leave for about five minutes before adding a tablespoon of lemon juice, this will stop the cooking process so it’s important that you allow time for the spices to infuse into the oil. This dressing will improve with age but can be used straight away.
• Finish the salad by adding the cabbage to the rice along with the drained sultanas before dressing with the infused oil.

Parsnips, golden beetroot and carrots work fantastically well here though a little chopped up celeriac wouldn’t go a miss either.

• Start by preheating your oven to 170 degrees celsius.
• Take a large roasting tin and scatter your selection of washed and root vegetables, you’re looking for pieces of roughly the same size, before drizzling with some olive oil.
• Coat the pieces with the oil and place in the oven for ten minutes before turning and adding two apples, cored and halved to the roasting tin.
• Whilst waiting a further twenty minutes for the roots and apples to cook, make a dressing using a tablespoon of honey mixed with one part cider vinegar to three parts olive oil and a pinch of chopped thyme.
• Mix the dressing well and add half to the roasted vegetables and apples, coating them well before returning to the oven for a further five minutes.
• Serve the roots and apples with the rest of the dressing and some soft goats cheese. Season to taste.