Leek and Potato Filo Scrunch Pie

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the leek, season with salt and pepper, then fry until softened, 5-6 mins.

Add the garlic to the pan, stir and cook for 1 min, then add the potatoes, water for the sauce (see pantry for amount) and vegetable stock paste.

Stir everything together and bring to the boil. Reduce the heat to medium, cover the pan with a lid or foil and simmer until the potatoes are tender, 15-20 mins.

Stir every few mins to ensure the mixture isn't sticking to the bottom of the pan. TIP: Add a splash of water if the mixture becomes too thick or the potatoes haven’t yet softened.

While the potatoes simmer, grate the Cheddar.

Once the potatoes are cooked, stir the kale into the mixture a handful at a time, cover with a lid again and simmer until wilted, 3-4 mins. TIP: Remove any tough stalks from the kale.

Stir in the soured cream and Cheddar, bring to the boil, then remove from the heat. Taste and add salt and pepper if needed.

Transfer your creamy leek filling into an appropriately sized ovenproof dish.

Halve the filo pastry sheets to make squares. Scrunch each filo pastry sheet into a very loose ball and place on top of the pie.

Repeat until the whole pie is covered, making sure not to overcrowd the pastry (discard any excess pastry).

Drizzle the whole thing with oil and then bake on the top shelf of your oven until the filo is golden, 10-15 mins.