Leek, Carrot and Potato Pie.

Preheat the oven to 180°C.

Bring a saucepan of salted water to boiling point, then put in potatoes (450 g) and carrots (225 g); bring them to the boil, cover and cook for about 15 minutes. Then drain them, reserving the water.

Now return the pan you cooked them in to the heat and melt butter (50 g) in it. Add the washed, drained leeks (450 g) and onion (1), and cook them gently for about 6 minutes, or until softened.

Now slice the potatoes and carrots thinly and arrange them in layers in a well-buttered baking dish. Season, then add the leeks and onion.

Make up the white sauce (275 ml) and vegetable stock (150 ml), a pinch of ground mace), and pour it over the vegetables. Scatter Cheddar cheese (75 g), fresh white breadcrumbs (1 tbsp), and a couple of pinches of cayenne pepper on the top, and bake for about 1 hour.