All-in-one leek and potato with goat’s cheese

Adding spinach to this tumbled together mix of leek and potatoes gives it a tasty, charred finish. If you prefer a fresher flavour, chop and stir it through at the end of cooking.

Ingredients

Serves: 4

Ready in: 45 mins

• 750g pack Co-op New or Baby Potatoes, halved or quartered if large
• 3 tbsp oil
• 1 tsp dried thyme
• 400g pack Co-op Trimmed Leeks, cut into 3cm slices and rinsed
• 65g Co-op Baby Spinach, torn
• ½ lemon
• ½ x 125g Co-op British Goat’s Cheese
• 1 tbsp pesto
• Small handful fresh basil or mint, torn (optional)

Method

1. Preheat the oven to 220°C/200°C/gas 7.
2. Put the new or baby potatoes in a roasting tin and toss with 2 tbsp oil, the thyme and some seasoning. Roast for 20 mins.
3. Take the tin out of the oven, add the leeks and spinach, and gently combine them with the potatoes.
4. Drizzle with the remaining oil, squeeze over the lemon and dot with goat’s cheese.
5. Return to the oven for another 20 mins, until the veg is soft and caramelised.
6. To serve, drizzle with the pesto, scatter with torn basil or mint (if using) and drizzle with another squeeze of lemon.