Creamy Leek and Butter Bean Hotpot

While the potatoes boil, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Peel and grate the garlic (or use a garlic press). Drain and rinse the butter beans in a sieve.

Heat a drizzle of oil in another large saucepan on medium-high heat. Once hot, add the leek and season with salt and pepper.

Cook the leek, stirring occasionally, until softened, 4-6 mins.

Once softened, add the garlic to the leek and fry for 1 min more.

Meanwhile, preheat your grill to high.

Stir the butter beans, Dijon mustard (add less if you'd prefer), vegetable stock paste, water for the sauce (see pantry for amount), half the creme fraiche and half the hard Italian style cheese into the leek pan. Season with salt and pepper. 

Simmer until thickened slightly, 2-3 mins. 

Spoon the creamy leek filling into an appropriately sized ovenproof dish, then layer the cooked potato slices over the top.

Spread the remaining creme fraiche over the potatoes and sprinkle over the remaining cheese, then season with salt and pepper.

Grill until golden and bubbling, 4-6 mins.

In the meantime, wipe out the (now empty) frying pan and return to medium-high heat (no oil).

Add the peas and butter (see pantry for amount). Season with salt and pepper.

Cook until the butter has melted and the peas are piping hot, 2-3 mins.