Tattie Hushie

• 25 g (1 oz) unsalted butter
• 1 leek, sliced
• 20

Heat the butter in a pan, add the leek and cauliflower and cook gently for a few minutes. Add the potatoes, then cover and sweat for 10 minutes. Mix together the milk and oatmeal and pour them over the vegetables. Add the stock, bring to the boil and simmer until the vegetables are tender. Blitz the soup to a purée in a blender, then reheat gently and season to taste.