450g/1lb of Pembrokeshire new potatoes
1 onion - sliced
welsh butter - for frying
2 cloves of garlic
1 leek - thinly sliced
570ml/1pint of double cream
1 large camembert cheese - sliced
1 bunch of fresh parsley
Anglesey sea salt
black pepper

METHOD

Boil the potatoes - leave to before crushing with your hands. In a frying pan heat the butter add the onions and garlic and soften. Add the double cream and simmer. Add the potatoes to the cream and heat through. In a frying pan heat the butter and gently fry the leek and a little black pepper to taste. To finish the dish, build layers of the potato mixture, leek mixture and Camembert in an ovenproof dish. Top with a sprinkle of fresh parsley. Cook in a preheated oven at a temperature of 180 -200 °c for 20 minutes.

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