Champ Bake with Leeks

1kg rooster potatoes, peeled and cut into chunks
50g butter
1 leek, halved, sliced and washed
100ml milk
4 spring onions, finely sliced.
Salt and pepper.

For the topping
1 slice of bread
50g mature cheddar, cut into chunks
1 small bunch fresh parsley.

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Food Processor.

1. Cut the potatoes into even sized pieces. Place in a steamer and steam for about 25 minutes or till soft.

2. While the potatoes are steaming, cook the leeks. Place about half the butter in a pan, add the leeks and cook over a medium to low heat for 10 minutes or until soft but not coloured. Season with salt and pepper.

3. When the potatoes are cooked tip into a large bowl.

4. In the saucepan, heat the remaining butter and milk. Add the spring onions and remove from the heat. Mash the potatoes. Add in the heated butter, milk and spring onions. Season well with salt and pepper. Stir in the leek and transfer to a suitable oven-proof dish.

5. Place the bread in the bowl of the food processor with the universal blade attached. Process to form breadcrumbs. Add the cheese and process again until the cheese is well incorporated into the breadcrumbs. Add the parsley and use the pulse button to chop but not over process the mixture.

6. Scatter over the top of the potatoes and bake on shelf level 2 for 20-25 minutes or until golden brown.

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