TUSCAN-TWIST CHEESY POTATO PIE
Olive oil 500g (1lb 2oz) potatoes, such as Maris Piper, peeled and cut into rough chunks A knob of unsalted butter 4 leeks, finely sliced 2 garlic cloves, finely sliced ½ a small bunch of fresh thyme, leaves picked 2 x 280g jars of artichoke hearts in water, drained Zest of 1 lemon (to taste) 75g (2¾oz) mature Cheddar cheese, grated 50g (1¾oz) Parmesan cheese, finely grated 4 large free-range eggs, beaten A few sprigs of fresh flatleaf parsley, leaves picked and roughly chopped 270g (9½oz) filo pastry ½tbsp golden linseeds ½tbsp sesame seeds Preheat the oven to 180°C/gas 4 and grease a 5cm (2in) deep, 23cm (9in) round baking tin or ovenproof non-stick frying pan with oil. Boil the potatoes in salted water for 15 minutes, or until tender.
Drain and let steam dry, then roughly mash. Set aside. Melt the butter with a drizzle of olive oil in a large pan over a medium heat. Add the leeks, garlic and thyme and gently fry for 20 minutes, or until the leeks soften. Quarter the artichoke hearts, then stir them in and cook for 10 minutes, or until they start to turn golden. Gently stir in the potato, then add half the lemon zest and all of the Cheddar and Parmesan. Season to taste, adding more zest if you like. Finally, fold in the beaten eggs and parsley.
Take a sheet of filo pastry, brush it with olive oil, then place in the greased tin, easing it into the corners and letting any excess hang over the sides. Repeat with the remaining sheets, building up the sides and the base, until the whole tin is covered. Spoon the cheesy mix into the case, then fold over the overhanging filo to cover it. Brush the top with oil and sprinkle on the seeds. Cook for 30 minutes, or until crisp and golden. Serve hot or warm — great with a green salad.