Food Maths: Leek & Potato Soup | sheerluxe.com
With the clocks going back and nights drawing in, all we want to do is curl up and hibernate, says SL contributor Chloe Scott-Moncrieff. Therefore, this week's Food Maths features a cosseting leek and potato soup mix. Just add the following time-saving components to transform this hero packet of wintry veg into three warming meals.
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1. Creamy Chicken, Chard & Leek Pie 

INGREDIENTS 

METHOD 
Preheat the oven to 180C. Roll out the pastry approximately 0.5-1cm thick and layer two thirds of it into a greased pie dish. Simmer the chopped chard for 3 minutes in boiling water, drain. Slice the roasted chicken into 2cm chunks.  

Now layer the pastry with the leek and potato mix, the roasted chicken, wilted chard and a little wine. If you want to add any herbs, it’d be at this stage - thyme or tarragon would be a delight. Season with salt and plenty of black pepper. For the final part of the filling, pour over the cheese sauce. To finish, place the final third of the pastry on top. With a fork, seal it down. If you want a golden hue, brush the top of the pastry with a whisked egg. Bake for 30minutes. 


2. Fish Cakes, Rocket & Blue Cheese 

INGREDIENTS 

METHOD 
Simmer the fish mix in 100ml white wine in a pan (use the Hardy’s from the above recipe). You can add a crushed clove of garlic and thyme leaves, if you wish. Meanwhile simmer 150g leek and potato mix in 350ml water or stock until cooked. Drain if any liquid is left over. 

Mash the potato and leeks and mix with the seafood to form 4cm balls. Season with salt and pepper. Shape into 1.5cm wide cakes. Dip the cakes in a plate of flour, a bowl with a whisked egg, and then a plate of the breadcrumbs. 

Cook the second 150g mix of potatoes and leek in some butter. Add 3tbsp cream, season with salt and pepper, simmer for a few more minutes until cooked. 

Now cook the cakes - fry in butter on medium heat for 4 minutes on each side. 

Serve the fish cakes with a pile of rocket, a drizzle of the blue cheese dressing and the leek and potatoes.

3. Venison, Mash & Jus 

INGREDIENTS 

METHOD 

Rub the venison steaks with salt and pepper. An optional rub is some crushed garlic and thyme or rosemary. 

Boil the kettle and make 300ml stock, following the directions on the back of the packet. Pop the stock in a pan with the red wine and simmer with a crushed garlic clove.  

In a cup, stir the cornflour with 2tsp of water to make a thick paste (again, do follow the instructions on the back of the packet). Add to the pan and whisk so the sauce thickens. It’s at this point you could also include 1tbsp redcurrant jelly. 

Simmer the leek and potatoes until cooked. Drain. Then to make a smooth allium mash, blitz in the blender with a nudge of full cream milk or some double cream. Stir in the Maille mustard. Season with salt and pepper.  

Microwave the red cabbage and apple, according to packet instructions. 

Heat a heavy-base frying pan with butter until the pan is hot. Cook the steaks on each side for 4 minutes. Then remove from heat and cover tightly so the meat can rest (imperative for tenderness) for at least 3 minutes. Plate up with the leek and potato mash, with the steaks, cabbage and pour over the jus. 

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