Love is a fruit in season at all times, and within reach of every hand - Mother Teresa



Every home cook needs a dish in their repertoire of easily made comfort food, a dish that you can prep before hand, a dish that won’t spoil if your guests are running late (cause it can be reheated), a dish that can be served regardless of the season, a dish whose deliciousness lingers long, an essential staple for entertaining; this dish is such a one.

If you don’t really like leeks, substitute saute onion. I use a chickpea miso, yet a soybean miso would obviously work equally as well though with a slight difference in flavour. It’s vital to blanch the potatoes thoroughly or the cooking time in the oven will have to be extended, which could cause over browning of the top, so delay removal of the foil until the last 15 minutes. I sometimes add Bio cheddar cheese for an oozy crust, delicious and creamy.


Health benefits:

Potatoes are naturally gluten-free and they're packed with nutritional benefits needed for a healthy lifestyle.

·       Just 110 calories.

·       No fat, sodium or cholesterol.

·       Nearly half your daily value of vitamin C.

·       More potassium than a banana.

·       A good source of vitamin B6. Contains fibre, magnesium and antioxidants.





1 cup raw cashew nuts

1 leek with a long white stem

5 potatoes

3 garlic cloves

1 tablespoon miso

3 tablespoons nutritional yeast

1 tablespoon tapioca starch

1 tablespoon vegetable stock

½ teaspoon nutmeg

sea salt

black pepper

rosemary sprigs

Preheat the oven to 200’C. Soak the cashews in hot water for 15 minutes. Slice a leek, including part of the greens and sauté lightly. Mandolin the potatoes and blanch in a bowl of hot water while making the creamy sauce. In a blender, add drained cashews, garlic cloves, miso, nutritional yeast, tapioca starch, vegetable stock, grated nutmeg, seas salt and pour in up to a litre of hot water and blend. Drain potatoes. Assemble the dish by making a layer of potatoes, add a generous sprinkle of leeks, a grind of black pepper and pour over some creamy sauce. Repeat layering until you’ve used up all the ingredients. End with a layer of potatoes, sprinkle rosemary sprigs over the top. Bake at 200’C covered in foil for 45 minutes, uncover and bake a further 15 or more minutes until golden and bubbly on top. Serve hot and enjoy!