In the same pan gently sauté the leeks until they are beginning to soften, add these to the bowl. Scoop out the inside of the potatoes and mash the filling with the leeks and rashers. Add the ...

Once hot, add leeks and shallots. Season with salt and pepper. Cook until soft but not colored, about 7 minutes. Stir in turmeric and cook until fragrant, 1 minute. Add bay, thyme, potatoes ...

Leave the fat in the skillet and transfer the kielbasa ... Add them to the sausage and leeks along with the potatoes, garlic, thyme, bay, sage, pepper and 3 cups of water. Cover and simmer until ...

1. In a small bowl, combine the coriander, cumin, paprika, cayenne, and salt. 2. In a small cup, combine the chicken stock ...

Cook for another five minutes, stirring regularly until the leeks have softened. Add the chopped potatoes and parsnips to the pan and pour in the stock. Bring to the boil, then reduce to a simmer ...

Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3–4 minutes over a medium heat until starting to soften. Add the vegetable stock and bring to the boil. Season with ...

Peel the potatoes and cut them into big cubes. Season with salt and pepper and bake at 200*C for 15 minutes. Remove and keep a side. 2. Heat butter in a pan, add chopped garlic and sauté for a couple ...