Serves: 6 - 8

Prep time - 30 minutes

Cook time - 25 minutes

Total time - Approx. 1 hour

Ingredients

• 2 large leeks

• 2 medium sweet potatoes

• 150g cavolo nero (around four stalks)

• 3 cloves garlic

• 1 sheet shortcrust pastry (homemade or shop bought, no judgement here!)

• Pea shoots to garnish

• 1 tsp cumin

• 1tsp sage

• ½ tsp ground coriander

• ½ tsp fennels seeds

• Large pinch salt & pepper

Method

1. Preheat the oven to 180ºC

2. Chop the sweet potato into roughly 4cm cubes, drizzle in olive oil then roast at 180°C for 20 minutes

3. While the sweet potato is baking, finely chop the leek (as you would an onion) and gently fry in a drizzle of olive oil

4. Once the leeks have softened add 3 minced cloves or garlic and fry for a further 1 minute

5. Add the sage, cumin, coriander, fennel, salt and pepper to the pan

6. Chop the Cavolo Nero then add to the pan and gently heat for a further 5 minutes

7. If using ready rolled pastry, add to a large tart dish with a removable base and prod the base with a fork 3-4 times to prevent the dreaded soggy bottom

8. Place a sheet of baking parchment with baking beads (or dry rice will do) on top of the tart then pop the tart in the oven for a blind bake for 15 minutes

9. Take out of the oven, remove the baking beads and parchment and add the leek, sweet potato and Cavolo Nero into the tart case then bake for a further 5 minutes

10. Take out of the oven and garnish with fresh pea shoots and enjoy.

Credit www.Britishleeks.co.uk