Creamy Leek & Cabbage...and the crispiest roasties! These are probably the two recipes I get asked about most often - so I thought I'd write them up together so they're easy to find! The cabbage and leek is creamy and mustard-y and it is just the BEST addition to so many dinners. Having it with these golden crispy potatoes is just so good... So whether you're having a full roast dinner with all the trimmings, or a midweek mini roast like this one...you need to give it a try I did this with some really simple oven baked chicken thighs, but they go really well with roast beef, my sage and onion chicken balls...even sausages work! If you like my recipes, you are going to LOVE my new cookbook EASY 10! It has 100 dinner recipes, using ingredients you've probably already got! The link to order is in my profile I've written up the recipes below - I'd love to know if you're going to try this! A x Ceamy Leek and Cabbage 40g butter 2 leeks finely sliced 6 savoy cabbage leaves, tough stem removed and finely sliced 1 tbsp plain flour 200ml chicken stock 1 tsp dijon mustard 120ml single cream Salt and ground black pepper Melt the butter in a large, non-stick frying pan Add the leek and cabbage and fry on a medium heat for 5-7 minutes, stirring regularly until soft. Stir in the flour on the heat for a minute until bubbling. Add half the stock and stir until it comes to the boil. Add the remaining stock and do the same. Stir in the cream, mustard and season generously with salt and pepper. Gently bring it to the boil until it's just bubbling, before serving. 1) I always use Maris Piper potatoes 2) I place them in cold salted water, bring to the boil and simmer until just beginning to get tender. 3) drain the potatoes and give them a really good shake to fluff up all the edges 4) Place them on a cooling rack - using the rack is a @cheftomkerridge tip! - or leave them in the colander If you don't have one - to steam dry. You need them to be completely cool. You can freeze them at this point if you like. 5) Heat the oven to 220C (or as close to this as you can if you're cooking other things. 6) forget about goose fat! Just use vegetable oil. 7) Heat a good couple of glugs of oil in the bottom of a thin roasting tin (enamel is brilliant for this) until spitting hot. 8) Tip in the potatoes, turn them over until coated. 9) Be very generous with the salt - sea salt flakes ideally. 10) Roast until crisp and golden, turning them over once in the pan and shaking them around in the hot oil. #roast #roastdinner #Recipe #cosyfood #leeks #DinnerIdeas #familyfood #homemade #comfortfood #delicious #chicken #chickenrecipes #roastpotatoes #goodfood #sundaylunch - @amysheppardfood