This recipe was created by Vegan Chef Day.

Prep time - 30 minutes

Cook time - 40 minutes

Difficulty - Medium

Serves / makes - 2 portions

Potato Bake

Ingredients

500g small potatoes such as apache or new potatoes

2 leeks, roughly chopped

Olive oil

2 handfuls of basil leaves, torn

Salt and pepper

Potato Bake

Method

1. Preheat your oven to 200c/390f/GM6.

2. Heat a small amount of oil in a frying pan. Once hot, add the leeks. Cook, on a low heat, for 10-15 minutes until they are soft.

3. Use a mandolin, or a very steady hand, to slice the potatoes, they should be 2 or 3mm thick. 

4. Add a dash of oil to an oven dish, add a layer of potatoes, salt and pepper, half the basil and half the leeks. 

5. Top with a layer of potatoes, salt and pepper and the remaining basil and leeks. 

6. Top with a final layer of potato, salt and pepper and a drizzle of oil.

7. Wrap well in foil, bake for 30 minutes until the potatoes are soft (you can check this with a cocktail stick pushes into the center), remove the foil, bake for a further 30 minutes until the potatoes on top are crisp. 

Aubergine Sauce

Ingredients

2 aubergines, cut into large rounds, roughly 5cm thick

2 banana shallots or 10 regular shallots, sliced

2 large garlic cloves, sliced

1 tablespoon capers, finely chopped

100ml dry white wine

400g cherry tomatoes, sliced in half

Aubergine Sauce

Method

1. Fry the aubergine (on each side) in a small amount of oil on a high heat till browned. Wrap in foil and put into the oven for 20 minutes until soft.

2. Saute the shallots in a little oil, once translucent add the garlic and capers and fry for a few more minutes. Add the wine and simmer until reduced by half. 

3. Add the tomatoes and season, pop a lid on and keep on a low heat for 10 minutes. Top the aubergine with the tomato to serve. 

Equipment

Frying pan

Oven dish

Foil