Go Back

Leek, Potato And Coriander Bake

Servings 2


  • 2-3 leeks
  • 500 g waxy potatoes
  • 1 tbsp olive oil
  • 25 g butter
  • 1 tsp black peppercorns
  • 2 tsp coriander seeds
  • 1 tsp sea salt


  • Heat the oven to 190°C/Gas mark 5.
  • Trim the leeks and slice into 2 cm lengths.
  • Cut the potatoes into 1 cm slices.
  • Put the oil and butter into a large, shallow roasting tin and put in the oven until the butter has melted.
  • Add the leeks and potatoes and turn them to coat them in oil and butter.
  • Coarsely crush the peppercorns and coriander seeds with a pestle and mortar and mix in the salt.
  • Sprinkle over the leeks and potatoes.
  • Cover tightly with foil and bake for 25 minutes.
  • Remove the foil (carefully!) and turn the leeks and potatoes over.
  • Return to the oven without the foil for a further 25 minutes.