Red Dragon Pie

Add a deseeded red chilli (sliced) and some oregano at thyme stage

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Step 1

Preheat the oven to 200°C/390F

Step 2

Fry the leeks in the oil in a covered pan on the lowest heat for about 15 minutes or until really soft but not browned.

Step 3

Add the garlic and carrot and fry for a further minute.

Step 4

Add the stock and tomatoes and simmer, covered for about 10 minutes until the carrots are softening.

Step 5

Add the aduki beans, thyme and kale and simmer for a further 5 minutes until the kale is just cooked. Check for seasoning and add salt and pepper to taste. Leave to cool a little and absorb flavours while you cook the potatoes.

Step 6

Bring a large pan of water to a boil, add a pinch of salt and the potatoes. Simmer for about 10 - 20 minutes until the potatoes are fork soft. Drain well. Return to the dry pan add butter and mustard and mash until soft and fluffy.

Step 7

Put the filling into an oven proof dish (I used a stoneware loaf pan), top with the mashed potato. Fluff the potato with a fork and bake in the preheated oven for 25-35 minutes until browned and crisp on top.