TV recipes

Three different ways to celebrate easy-to-buy winter greens

Rosie Birkett's easy leek & potato pie

I once ate a potato and Ogleshield pie at Rochelle Canteen in east London, and found myself thinking about it for days afterwards. It's the inspiration behind this pie, which reignites that old classic combination of leek and potato. Ogleshield is a pungent, washed-rind British cheese from Somerset that melts really beautifully. A good mature cheddar or reblochon can also work well. You'll notice I've used a little vodka in the pastry here - it contains very little water, which lessens the development of gluten in the dough, making a flakier, lighter pastry for your pie.

Serves 4-6 Prep 35 mins plus resting Cook 1 hr 10 mins VEGETARIAN Teatret

1 To make the pastry, sieve the flour into a large mixing bowl and add 1 tsp sea salt. Coarsely grate in the cold butter, then use your fingertips to work into the flour until it resembles breadcrumbs. Pour over the vodka and use a butter knife to mix it in, then pour in 2 tbsp cold water and stir again with the knife. If you need to, add a little more water, about 1-2 tbsp, until it all comes together as a dough. Lightly knead in the bowl, then dust lightly with flour and wrap in baking parchment. Leave to rest for 30 mins.

2 Meanwhile, peel and cut the potatoes into thick slices and put them in a saucepan. Cover with cold water, add a good pinch of salt, bring to the boil with the lid on, then lower to a simmer and cook for 8-10 mins until tender. Drain and leave to steam-dry.

3 In a large non-stick frying pan, heat the olive oil, bay leaf and butter over a medium heat, then add the leek and onion. Season well and add a good grating of nutmeg. Cook, stirring, for 8-10 mins, until softened. Add 100ml water and cook until almost evaporated. Remove the bay leaf and stir in the 2 mustards and parmesan. Leave to cool.