Serves: 6

Preparation time: 10 minutes

Cooking time: 50 minutes

Preheat oven: 190°C, 375°F, gas mark 5

Ingredients

1 kg potatoes, peeled and cut into equal sized pieces

50g butter

200ml sour cream

125g mature Cheddar cheese, grated

1 garlic clove, crushed

1 medium onion, chopped

2 medium leeks, sliced into 1cm rings

125g petits pois

1 bag spinach or kurly cale

salt and freshly ground black pepper

50g sunflower seeds, toasted

Method

1. Cook the potatoes in a pan of boiling salted water till soft. Drain and mash with the butter, cream, cheese (keeping a little aside to sprinkle on the top) and seasoning

2. Meanwhile fry the garlic, onion and leek until soft and slightly brown

3. Cook the petits pois in a pan of boiling salted water

4. Cook the spinach or kurly cale as pack instructions

5. Add the petits pois to the potato mixture. Place half in an ovenproof dish. Top with the onion and leek mixture, followed by the spinach or curly kale. Finish with the remaining potato mixture.

6. Top with the remaining grated cheese and sprinkle with the toasted sunflower seeds

7. Bake in pre-heated oven for 25-30 minutes