by Lida Papamatthaiaki

Leek, celery leaf and potato stew with tomato sauce


6 tbsp extra virgin olive oil
2 medium onions, roughly sliced
2 garlic cloves, thinly sliced
1kg leeks, sliced into 4cm pieces
4 medium potatoes, chopped into medium cubes
4 medium carrots, diced
4 medium tomatoes, grated, or 250ml passata
500ml vegetable stock
A large bunch of leaf celery, stalks and leaves roughly chopped
1 tsp chilli pepper flakes (optional)


Heat half the olive oil in a large saucepan over a medium to high heat. Add the onions, garlic and leeks and cook for about 3 mins, until they start to caramelise. Add the potatoes and carrots and sauté for 5-7 mins, until lightly golden. Add the tomatoes and simmer for a further 10 mins.

Finally, add the vegetable stock and leaf celery, stir, cover the pot with a lid and lower the heat. Simmer for about 1 hour until all the vegetables are well cooked and the sauce has reduced. Check the liquid content as the vegetables simmer, adding a little more water or stock if needed.

To serve, season with salt and pepper then add the rest of the olive oil and chilli flakes to taste, if desired.

Recipe: Lida Papamatthaiaki