Leek, potato and spinach bake

Ingredients: 
Leeks
Potatoes
Spinach or other greens
Vegetable stock
Cream
Cheese, such as cheddar, gruyere or parmesan
Bay leaf
Method: 
  • Finely slice some potatoes and leeks, and boil them for five minutes in stock. Retain the stock.
  • Layer the potatoes and leeks with spinach in a buttered dish, seasoning as you go.
  • Tuck a bay leaf into the middle and pour over a cupful of the stock and good glug of cream.
  • Finish with a generous sprinkling of cheese.
  • Cover with foil and bake for 40 minutes, uncovering halfway through.