Leek and Potato Gratin (v)

Meanwhile, heat a splash of oil in a wide bottomed saucepan on medium heat. Add the leek and cook for 5 mins, stirring frequently. Tip: You want the leeks to soften but not brown. Meanwhile, roughly chop the flat leaf parsley (stalks and all).

Add the vegetable stock powder to the leek along with the water (see ingredients for amount). Stir to dissolve the stock powder, then reduce the heat to low and leave to simmer until the stock has reduced by half, 5-7 mins.

Meanwhile, cut each goat's cheese log into eight even slices. Keep to one side. Combine the hard Italian cheese with the panko breadcrumbs in a bowl. Season with a pinch of salt and pepper and mix in the olive oil (see ingredients for amount). Keep to one side. Preheat your grill to its highest setting.

Add the baby spinach a handful at a time to your leek mixture, stir and cook for a further 2 mins to make sure it wilts. Your potato should be cooked and drained by now, so add it to the pan with the veggies. Sprinkle in the parsley and stir in the crème fraîche. Lower the heat and warm until the creme fraiche starts to bubble. Remove from the heat and season to taste with salt and pepper.