Mozzarella and Leek Stovies

 Picture of leeksRecipe courtesy of Rob Cunningham,  healthyliving award assessor (Serves 10)


2kg potatoes, peeled
250g leeks, sliced
350g mozzarella cheese sliced grated or torn
500ml – 1 litre vegetable stock


  • Place the potatoes, leeks and onions in a pot, cover with the stock and cook until nearly all the stock has been absorbed.
  • Place in an ovenproof dish, cover with the cheese and grill until golden brown.