Creamy potato and leek bake

A simple one-dish vegetable bake that goes perfectly with the lamb

SERVES 8 PREP TIME 20 MINS COOK TIME 1 HR 30 MINS

● 150ml vegetable stock

● 200ml creme fraiche

● 1kg new potatoes, sliced

● 500g celeriac, cubed

● 2 leeks, sliced

● 2 garlic cloves, crushed

● 1tbsp olive oil

● Parsley sprigs, to serve

1 Heat the oven to 200C/Gas 6. Grease a large ovenpoof dish. Stir the stock and creme fraiche together until combined.

2 Arrange a layer of half the potatoes, celeriac and leeks in the base of the dish. Scatter over half the garlic and season generously. Pour over half of the creme fraiche mixture. Repeat with another layer using the rest of the potatoes, celeriac, leeks, garlic and creme fraiche mixture. Drizzle with the olive oil. Stand the dish on a baking sheet and cover with greased foil.

3 Bake for 1 hr, then uncover and bake for a further 30 mins, until the vegetables are tender and the top is golden. Top with parsley sprigs, to serve.