Pea Shoot, Leek and Potato Bake

Main courseServes 4

It’s time to embrace comforting home cooked meals over the coming weeks and this Pea Shoot, Leek and Potato Bake from the team at West Yorkshire based salad growers WS Bentley ticks all the boxes. Warming and hearty but super quick to prepare, this dish makes a great side dish or quick lunch. For more recipe inspiration using their range of specialist salads visit


2 x 70g bag of pea shoots, roughly chopped

300g leeks, topped and tailed, washed and sliced

900g – 1000g baking potatoes, washed and sliced

¼ tsp grated nutmeg

Freshly ground black pepper and salt, to taste

75g butter

50 – 75g mature cheddar, grated


  1. Preheat the oven to 190°C.
  2. Grease a rectangular baking dish approximately 20cm x 25cm x 6cm. Place a layer of sliced potatoes in the bottom of the dish, season and top with the sliced leeks. Sprinkle over the nutmeg and dot with half the butter.
  3. Layer the pea shoots and leeks then top with the sliced potatoes, so they are slightly overlapping. Dot with the remaining butter and season. Cover with foil and place in the preheated oven.
  4. Cook for 45 minutes and remove the foil, sprinkle over the grated cheese and return to the oven uncovered for a further 45 minutes to 1 hour until the potatoes are golden brown and cooked through.