Microwave cheesy leek and potatoes

• servings: 2 serving
• active time: 30 minutes
• total time: 1 hour

Ingredients

3 potatoes, well washed and cut into roughly 2.5cm chunks

200ml hot chicken or vegetable stock, made with 1 stock cube

1 medium leek, around 300g trimmed and thinly sliced

8 tbsp double cream

50g cheddar cheese, finely grated

ground black pepper

pinch paprika (optional)

fresh bread, to serve

Directions

Put the potatoes in a medium, shallow microwaveable dish. It will need to be wide enough for the potato chunks to sit in a single layer.

Pour over the stock and season with ground black pepper. Cover with a microwaveable lid or plate and cook on HIGH for 4 minutes 30 seconds (1000W) 5 minutes 30 seconds (800W), or until the potatoes are just softened, stirring halfway. (Check with the tip of a knife, it should slide in easily.)

Scatter the leek on top, season with black pepper and cook on HIGH for 2 minutes (1000W), 2 minutes 30 seconds (800W), or until the leek has softened. Toss lightly with the potatoes and stock.

Drizzle with the cream and toss lightly before scattering the cheese over the top. Sprinkle with a little paprika, if using. Cook on HIGH for 2 minutes (1000W), 2 minutes 30 seconds (800W), or until the cheese melts. Sprinkle with more ground black pepper and serve with bread if you like.