Serves 8

8 medium potatoes, chopped into bite-sized chunks
100g butter
2 leeks, washed and chopped
6 smoked streaky bacon rashers, chopped
200g gluten-free breadcrumbs
2 tbsp fresh parsley, chopped
2 tbsp fresh sage, chopped
2 tbsp fresh thyme leaves
1 tbsp lemon juice
Salt and black pepper

1. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
2. In a large pan of salted boiling water, cook the potatoes for 6-7 minutes until just tender. Drain well and return to the pan to steam dry for 2-3 minutes.
3. Melt the butter in a large pan over a medium heat. Cook the leeks and bacon for 5-6 minutes until the leeks have softened, then turn the heat to high and cook for an additional 2-3 minutes.
4. Return the heat to medium and add the potatoes, breadcrumbs and herbs. Stir well to combine and cook for five minutes.
5. Stir in the lemon juice and season well with salt and black pepper. Transfer to a baking dish and bake for 20-25 minutes.

Per Serving 339kcals, 14.7g fat (8.3g saturated), 43.8g carbs, 4.1g sugars, 9.3g protein, 6g fibre, 0.498g sodium

TOP TIP

If you can’t find gluten-free breadcrumb, just crumble day-old slices of gluten-free bread