Preheat the oven to 190 C, 375 F, Gas Mark 5. Cook the potatoes in a pan of boiling salted water till soft. Drain and mash with the butter, cream, cheese (keeping a little aside to sprinkle on the top) and seasoning. Meanwhile fry the garlic, onion and leek until soft and slightly brown. Cook the petit pois in a pan of boiling salted water. Cook the spinach or kurly cale as per pack instructions. Add the petit pois to the potato mixture. Place 1/2 of it in an ovenproof dish. Top with the onion and leek mixture, followed by the spinach or kurly cale. Finish with the remaining potato mixture. Top with the remaining grated cheese and sprinkle with the toasted sunflower seeds. Bake for 25-30 minutes. NOTES : A delicious vegetable bake, with a nutty cheese topping.Ideal served with baked tomatoes and a green salad.
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|Serving Size: 1 Serving (246g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0.8mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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