Potato, Leek and Stilton bites

Tangy leek combines perfectly with the rich earthiness of the potato and creaminess of Stilton to create these delicious bites, great for any party. TIP: These can be made in advance, covered with cling film and left in the fridge until you are ready to cook them. Try using sautéed mushrooms or leftover Brussels and a little bacon as an alternative to leeks.

This recipe was created by Branston NPD team.

SEASON

Autumn/Winter

COMPLEXITY

Simple

PREPARATION TIME

10 minutes

COOKING TIME

25 Minutes

SERVES

Serves 5

Ingredients

4 large potatoes, approx. 800g peeled weight (a firm and creamy variety like Desiree would work well for this)
25g butter
2 medium leeks, finely sliced
100g Stilton or other well flavoured cheese, cut into small chunks
Salt and black pepper
Rapeseed oil or melted butter for brushing

Method

Preheat the oven to 200°C / Fan 180°C / Gas 6.

Cut the potatoes in half lengthways, put into a large pan and parboil for 4 - 5 minutes. Drain, leave to cool and then grate into a bowl.

Place the leeks into a shallow dish with the butter, cover and microwave for 2 ½ - 3 minutes to soften. Alternatively pan fry for 4 - 5 minutes. Season with salt and pepper.

Lightly oil a mini muffin tray. Place a heaped teaspoon of grated potato into each ring, season and press down. Place a layer of cooked leeks on top and a layer of Stilton on top of that. Top with the remaining potato. Brush the top with a little rapeseed oil or butter.

Bake for 15 – 20 minutes.

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