Ideal as a main course, this mouth-watering bake is perfect for vegetarians Serves 4 300g Charlotte potatoes 75g lightly salted butter 500g small trimmed leeks, cut into 1cm thick slices 150ml vegtable stock 4 tbsps chopped parsley 1 tbsp finely chopped thyme 4 tbsps double cream 2 tsps hot horseradish 5 garlic cloves, finely chopped 75g breadcrumbs Salt and black pepper Step 1) Preheat the oven to 180?C/350?F/Gas 4. Scrub the potatoes and cut into 1cm dice. Cook in boiling salted water for 5 minutes or until just tender then tip into a shallow ovenproof dish. Melt 25g of the butter in a frying pan and gently fry the leeks for 5 minutes until softened. Add the stock, herbs, cream and horseradish and pour over the potatoes. Step 2) Wipe the pan and melt the remaining butter. Add the garlic and fry for 30 seconds. Remove from the heat, sprinkle in the breadcrumbs and seasoning and stir until mixed. Scatter into the dish and bake for about 20 minutes until pale golden. Recipe by Joanna Farrow