Ingredients

• 650g / 1lb 7oz potatoes, cut into large chunks
• 2 tbsp olive oil
• 375g / 13oz leeks, sliced
• 2 garlic cloves, crushed
• 2 tsp cumin seeds
• 200g can baked beans
• 100g / 3¾oz Gruyère, grated
•   salt and pepper

Method

1. Cook the chunks of potato in a pan of boiling water for 10-15 minutes until tender, drain well.
2. Heat one tablespoon of the oil in a large frying pan and cook the leeks for 10 minutes until softened. Stir in the garlic and cumin seeds and cook for a further 2 minutes.
3. Mash the potatoes, then stir in the leek mixture, baked beans and Gruyère. Add salt and pepper to taste. Heat the remaining oil in the frying pan and press the potato mixture over the base. Cook on one side for about 5-7 minutes until crisp and browned. Turn over and cook for a further 5 minutes until the other side is crisp, then serve.