POTATO, WILD GARLIC, PEA AND SPINACH KUKU

Serves four to six

INGREDIENTS

500g new or Charlotte (waxy) potatoes

Olive oil, for frying

100g frozen peas

125g spinach leaves

6 medium eggs

1 heaped tbsp yogurt

1 tbsp plain flour

1 tsp baking powder

6 wild garlic leaves, sliced widthways (or ½ pack of chives, finely chopped)

METHOD

► Preheat the oven to 200C/180C fan/Gas 6.

► Slice the potatoes into ½cm thick slices.

► In a large frying pan over a medium-high heat, pour in enough olive oil to generously coat the base of the pan by about ½cm and fry the potatoes for 15 to 20 minutes, ensuring they turn golden but do not burn. Once mostly cooked, stir through the frozen peas and then add the spinach. Mix well and stir occasionally for five minutes until the spinach is just about wilted. Remove from heat and set aside.

► In a mixing bowl, whisk the eggs, yogurt, flour and baking powder together with a generous amount of salt and pepper until smooth.

► Using a slotted spoon, add a spoonful of the potato mixture at a time into the egg and stir well to ensure the eggs acclimatise to the temperature of the potato. Slowly stir in the rest of the potato mixture along with the wild garlic (or chives).

► Use the butter to grease the base and sides of a 20 x 20cm non-stick ovenproof tin and then pour in the kuku mixture. Even out the potatoes and vegetables until well distributed.

► Bake for 25 minutes or until golden on top. Poke through using a skewer to ensure it comes out clean and not eggy.

► Cut into squares and serve hot or warm.