Special Diet

  • 25 g (1 oz) butter
  • 1 tablespoon sunflower oil
  • 450 g (1 lb) leeks, trimmed, cleaned and sliced
  • 2 potatoes, peeled and diced
  • 2 dessert apples, peeled, cored and diced
  • 150 ml (¼ pint) dry cider
  • 900 ml (1½ pints) vegetable stock
  • salt and black pepper
  • grated Gruyère cheese, to serve

Melt the butter with the oil in a large saucepan over a medium heat, add the leeks and cook for 5 minutes until starting to soften.

Stir the potatoes and apples into the pan, cover and cook for a further 5 minutes.

Add the cider and cook, uncovered, until reduced by half. Stir in the stock, cover and simmer for 15 minutes until the potatoes are tender.

Serve topped with grated Gruyère cheese.

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