Autumn is on the way and as the nights close in and there is a chill in the air so there is never a better time for a comforting recipe. This Northumbrian dish is traditionally made with layers of potatoes, cheese and onions to provide a filling and economical meal; however, it has been brought up to date as a ‘one-pot wonder’ with the addition of ham hock and sautéed leeks.
1 Large leek washed and sliced thinly
600g Potatoes such as Maris Piper, peeled and thinly sliced
1 Large red onion halved and thinly sliced
200g Ham hock or diced cooked ham
200g Grated mature cheddar cheese
2 Tbsp freshly chopped parsley
Salt and freshly ground black pepper
1. In a medium-sized ovenproof frying pan, melt half of the butter and gently fry the leeks for 3-4 minutes until they are softened. Remove the leeks from the pan with a slotted spoon and set aside on a plate.
2. Take the pan off the heat then arrange a layer of potatoes in the base of the pan, then top with a layer of onions and leeks followed by a handful of ham hock and cheese. Sprinkle over half of the parsley and season with salt and pepper then repeat finishing with a layer of potatoes.
3. Cut the remaining butter into small pieces and dot over the top layer of potato then cover the pan with a tight-fitting lid or foil and cook over a very gentle heat on the hob for 25-30 minutes or until potatoes are tender.
4. Remove the lid and place the pan under a preheated grill on a medium heat for 3 -4 minutes until crisp and browned.
5. Serve directly from the pan with a seasonal vegetable.
You can use up leftover bacon in this recipe to replace the ham hock.