Oliver Kelly gave us a buzz last week to see if we’d take some of his Axona spuds. Yes please. Axona are a great all rounder. Brilliant just boiled up ( with the liberal addition of salty butter of course) they’re also great in mash and fried.
Last week was very busy at ours, we are STILL chasing wires, grouting and doing all kinds of little bits to finish off the kitchen. The weekend sunshine was a perfect end to the week and there was much lazing with papers. So, I haven’t had much of a chance to come up with anything earthshattering but I do think it will definitely hit the spot. Perfect for a Monday evening, this is one of my all-time favourite comfort foods – Leek mash which I usually serve with baked feta cheese. This part couldn’t be easier –  wrap a slab of feta topped with a drizzle of olive oil and some chilli in tinfoil and bake for 10 minutes.
Baked Feta
 A rocket salad completes the plate. For me it’s the dinner equivalent of a big hug until of course I remember that there’s still some tiling to finish ……….urgh!!!
Leek Mash

You’ll need:

5oogr leeks washed and trimmed


Olive oil

1k potatoes

A little milk or cream

Salt and pepper

After washing, slice the leeks and sauté in butter (with a drop of olive oil to stop the butter burning) until completely tender and caramelized. This is what makes the dish so be sure and do it nice and gently. It’ll probably take about 25 minutes.

Sauteed leeks

While the leeks are cooking, peel and boil about 1k potatoes. When they’re cooked, mash the spuds and season with salt and plenty of freshly ground black pepper adding a generous knob of butter and a little milk or cream to get the right consistency. Add the leeks, mix everything together well and serve.

A Variation: put the mash in a dish and add some slices of Chevre and toast under the grill until golden then serve with a simple tomato salad dressed in olive oil and red wine vinegar.

Another variation: serve with some pan-fried chorizo and greens

There’s a piece of ginger in all our bags this week. Mince it up with garlic and fresh chilli and add it for stir fries or use it to make a tea that’s brilliant if you’re feeling coldy which a lot of people seem to be at the moment despite all the nice weather – cut a knob about the size of your little finger into 4 or 5 pieces, bring to the boil then simmer for 5-10 minutes then drink with honey. Ginger tea is also brill for sick tummies by the way.

Next week we’ll have the first of this year’s Wicklow rhubarb in all our bags and I think ginger might come in useful for that too. Haven’t figured out how exactly but I have a feeling.

Have a great week,