Wash and slice up the leeks. Then heat the grapeseed oil in your wok and add leeks, sauté till soft and add in some salt and pepper and chilli oil if you like. Allow to cool.

Peel and slice up the potatoes, no need to peel if using new potatoes.Then put the milk in your saucepan and turn on to a gentle heat. Add your sliced potatoes to the milk with the salt, pepper, turmeric, chilli and chilli oil and fresh garlic. When potatoes are tender, drain them from the milk but KEEP THE MILK mixture for later.

Brush a baking dish with some oil and start by putting a layer of potatoes not overlapping much in the bottom of the dish. Then cover with a layer of leek mixture. Next spoon on some ricotta cheese. Then spoon on some of your milk from the potato mixture. Repeat the layers, I used 2 layers and fill the “holes” in the top layer with cottage cheese. Finally top with some grated cheddar cheese to get a golden, melty crust and add a little more of the milk mixture. Top with sprigs of thyme, fresh coarse black pepper and a little olive oil. BAKE in a hot oven for 20 minutes.