Chop up some sweet peppers and stick in the oven on 200ºC with some olive oil and pepper. Leave this to roast while you crack on but don’t forget about it!

Heat up some butter in a pot while you chop up your leek into fine slices. You can use any cooking oil here instead of butter if you’re feeling health conscious but there is plenty of cheese, pastry and cream in this recipe so in my mind, you might as well go for it.

Sprinkle a tiny bit of salt and some pepper with the leeks. Cook on a low heat until soft and fragrant.

Tip in some diced potatoes and sprinkle on a bit more salt and pepper to the pot.

Add a splash of water and some milk to the pot, enough to help the potatoes cook down.

Cover with a lid and leave to cook on a low heat until the potatoes are tender. While that’s simmering away, grate your Gruyere.

Once the potatoes cooked, add in your roasted peppers and stir well. Take off the heat and mix in the cheese and creme fraiche. Give it a taste and add salt and pepper as required.

Pour the filling into an oven dish; you probably want to leave a little more room at the top than I did.

Cover with a section of ready rolled shortcrust pastry – puff pastry would probably work just as well.

Remember to cut some air vents and brush the pastry with some milk.

Stick it in the oven on 180ºC (fan) for about 15 – 20 mins until the pastry looks brown and crisp. I like the put the grill setting on right at the end to help it along.

Dig in and enjoy a hearty vegetarian pie!