Savory version of a classic dessert
From the Field Kitchen
In a heavy based sauce pan cook the leeks in the butter until soft.
Add the potatoes and enough water to cover them and simmer until potatoes are cooked and soft.
Then add the spinach, wild garlic and salt and pepper to your taste. Allow to cook for 1 min giving it a stir as you go then mix with a hand blender keeping it nice and green. Serve with bread and a bit of cream or crème fraiche to finish. Enjoy!
Recipe from Mark Price, Groobarbs Field Kitchen