350ml vegetable stock
750g potatoes, thinly sliced
1 tbsp essential vegetable oil
2 leeks, sliced
400g can mixed beans, drained and rinsed
250g cooked beetroot, drained and thinly sliced
1. Preheat the oven to 200ºC, gas mark 6. Bring the stock to a boil in a large pan, add the potatoes and cook for 5 minutes.
2. Meanwhile, heat the oil in a frying pan and fry the leeks for 5 minutes. Stir in the beans and season.
3. Place 1/3 of the potatoes in the base of an ovenproof serving dish, top with half the beetroot and then half the leek mixture. Repeat with the remaining ingredients. Finish with a layer of potatoes, pouring over the leftover stock. Bake for 25 minutes until golden and cooked through.
Image and recipe courtesy of Waitrose & Partners