Leek, potato and stilton cakes
Serve the cakes as they are, drizzled with lemon juice, or with fried eggs, smoked salmon or grilled bacon. If you can’t get hold of dried Iranian lime, use a teaspoon of lime zest, or just leave it out altogether.
Heat the oven to 220C/425F/gas 7. Put the potatoes on a baking tray and bake for 45-60 minutes, until the flesh is soft. Remove from the oven and, once cool enough to handle, cut in half, scoop out the flesh – you should have about 600g – put in a large bowl and roughly mash. Discard the skins (or drizzle with olive oil and grill, to serve as a snack).
Heat two tablespoons of oil in a large frying pan on a medium-high flame. Add the leeks and fry for seven to eight minutes, stirring frequently, until soft but still bright green. Add the leeks to the potato, along with the Iranian lime, cumin, herbs, preserved lemon, lemon zest, three-quarters of a teaspoon of salt and a generous grind of pepper. Mix together, then form into 12 6cmdiameter x 2cm-thick cakes.
Heat the grill to its highest setting. Put a large frying pan on a medium heat with a tablespoon of oil. Once hot, add six cakes and fry for about four minutes, turning once halfway, until golden brown on both sides, then transfer to a baking tray. Add another tablespoon of oil to the pan and repeat with the remaining cakes. Dot the stilton on top of the cakes and put under the grill for two to three minutes, until melted and browned on top.
Serve hot with a crisp fried egg alongside, if you like.