Swede and leek farls recipe

Method

1. Put the swede in a microwave-safe bowl with 2 tbsp water, cover and microwave on high for 10 mins or until very tender*. Alternatively, steam in a steamer for 20-25 mins. Leave to dry for 5 mins, then tip into a dry saucepan and mash well. Heat over a low heat for 10 mins, stirring occasionally, to help remove some of the liquid. Season and set aside.
2. Meanwhile, melt the butter in a frying pan over a medium heat and fry the leek for 3-4 mins until softened. Add to the mashed swede with the baking powder and half the flour; mix gently. Add the remaining flour to create a slightly sticky dough. Turn out onto a well-floured surface, cut in half and shape each half into a disc about 1cm thick. Cut each disc into quarters.
3. Heat half the oil in a frying pan over a medium heat and cook the farls in batches for 3-4 mins each side until golden. Transfer to a plate and repeat with the remaining oil and farls. Serve with spinach, poached eggs and hollandaise, if you like.

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• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

• *Timings correct for a 950W microwave