Goat's Cheese & Sweet Potato Pie

1. Line a 26cm diameter baking dish with parchment paper. Preheat the oven to 180°C.

2. Peel both sweet potatoes and floury potatoes and slice into 3mm thick pieces. Blanch for 2minutes in salted boiling water. Drain, plunge them into cold water and drain once more.

3. Rub the oil, Herbamare^® seasoning salt and pepper into the potatoes. Arrange half of both types of potatoes on a prepared baking dish in the shape of a rosette, working from the centre outwards.

4. Chop the carrots and leeks into small pieces and mix with the rosemary, hazelnuts, horseradish and 100g of goat’s cheese.

5. Spread carrot and leek mixture over the potato base. Arrange remaining potatoes over the mixture in the shape of a rosette, working from the outside in. Top with remainder of cheese.

6. Bake the pie in a preheated oven for about 50 minutes or until potatoes turn brown at the edges.