• Boil the kettle. Half-fill a large saucepan with boiling water, then add a 
generous pinch of salt.
• Peel potato and cut into large chunks.
• Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan.
• Add the butter (for the mash) and milk to the potato, then season with salt. Mash until smooth. Cover to keep warm. 
Little cooks: Get those muscles working and help mash the potatoes! 

• Meanwhile, thinly slice celery.
• Slice mild chorizo into thin half-moons. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo and sliced leek until browned, 3-4 minutes.
• Add celery and cook until tender, 4-5 minutes.
• Add garlic & herb seasoning and cook until fragrant, 1 minute.
• Add baby leaves, diced tomatoes, the brown sugar, butter(for the sauce) and a splash of water, then simmer until slightly reduced, 2-4 minutes. 

• Divide potato mash between bowls.
• Top with chorizo, leek and tomato stew.
• Garnish with torn parsley and crumble over cow’s milk feta (see ingredients) to serve. Enjoy! 
Little cooks: Add the finishing touch by tearing over the parsley and crumbling over the feta!