Pea Shoots, Leek and Potato Bake

Main courseServes 4

Celebrate the cooler autumn weather with this simple yet delicious recipe from West Yorkshire based salad cress growers WS Bentley. Using their pea shoots paired with classic leek and potato and topped with piles of cheddar cheese, this one dish wonder is the perfect tasty side dish for a seasonal simple family supper. For more information and recipe inspiration visit their website 1. Preheat the oven to 190°. 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. Enjoy!


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