Leek and Potato Gratin (v)

Heat a splash of oil in a wide bottomed saucepan on medium heat. Add the leek and cook, stirring frequently, 5 mins. TIP: You want it to so en and not brown. Meanwhile, roughly chop the flat leaf parsley (stalks and all).

Add the 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 four slices per person. Keep to one side. Combine the Italian style hard cheese with the panko breadcrumbs in a small bowl. Season with a pinch of salt and pepper then mix in the olive oil (see ingredients for amount). Keep to one side. Preheat your grill to its highest setting.

Add the baby spinach 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, add it to the pan as well. Sprinkle in the parsley and then stir in the crème fraîche. Lower the heat and warm until the crème fraîche starts to bubble. Remove from the heat and taste the mixture. Add some salt and pepper if necessary.