Mixed mashed potato, White Stilton & Apricots with cooked leeks. Mould into cake shapes and coat with egg yolk and breadcrumbs and oven bake. Serve with a tomato salsa.

Perfect for breakfast topped with a poached egg, or as a light lunch served with a crisp green salad and tomato based salsa.

Cook the potatoes in a pan of lightly salted boiling water for 15 minutes until tender, drain thoroughly and mash .

Meanwhile melt the butter in a frying pan and add the sliced leeks, stir well, cover and allow to cook over a low heat for 10 minutes until softened.

Add to the potatoes with the crumbled cheese then shape the mixture into 8 small cakes between the palms of your hands. Dust lightly with seasoned flour then dip in beaten egg and breadcrumbs to coat evenly.

Chill for at least 20 minutes then heat the oil in a frying pan and cook the cheese and leek cakes for 5 minutes per side until golden and crispy.

Serve hot