Leek, Mustard and Parsley

• 4 large, floury potatoes
• 3 tablespoons olive oil
• 1 large leek, finely chopped

Bake the potatoes until tender, then cut a lid off each one. Carefully scoop out the flesh, leaving a thin shell, and put it into a bowl.

Heat the olive oil in a pan, add the leek and cook over a low heat for 8-10 minutes, until tender. Add the leek to the potato flesh with the mustard, Cheddar and cream and mix well. Finally mix in the butter and pars