Leek, Kale and Potato Filo Scrunch Pie

Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the leek and season with salt and pepper. Cook until softened, 4-6 mins, stirring occasionally. Add the garlic, stir and cook for 1 min, then add the potatoes, boiling water for the filling (see ingredients for amount) and vegetable stock paste.

Stir everything together and bring to the boil. Reduce the heat to medium, then cover 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 it becomes too thick or the potatoes haven’t yet softened.

While everything simmers, grate the Cheddar. Once the potatoes are cooked, stir the kale into the pan a handful at a time. Cover again and simmer until wilted, 3-4 mins. Stir in the creme fraiche and Cheddar. Bring to the boil, then remove from the heat. Taste and add salt and pepper if needed, then transfer to an ovenproof baking dish.

Halve the filo pastry sheets to make squares (see ingredients for amount). Scrunch each sheet into a very loose ball and place on top of the filling. Repeat until the whole dish is covered, making sure not to overcrowd the pastry. Drizzle the pie with oil and then bake on the top shelf of your oven until the filo is golden, 10-15 mins.