Ingredients for 2 portions:

• 2 precooked mini baguettes
• 1 scotch bonnet
• 4 garlic cloves
• 50g leek
• 1 tomato tin
• Vegetable oil
• Dry basil
• Salt

Method:

Peel the potato and cut it very finely. Cut the leek, onion and garlic too, set aside.

Heat 2 tablespoons of oil in a saucepan, fry chopped onion and potato until brown, then, add the leek and 3 chopped garlic to wilt, stirring continuously for 1 minute.

Now pour in the tomatoes and add the scotch bonnet. Also add in 200ml of water and cover for 20 minutes. What we are looking for here is for the potatoes pieces to be completely soft. After that, blend the content of the pan while it is still hot.

For the bread, preheat the oven at 180C.

Cut the bread into wedges, mash the remaining garlic and rub it on the wedges. Place the bread on a baking dish and drizzle with oil. Sprinkle on some dried basil and bake for 8 to 10 minutes.

Done. Serve. Enjoy.

Do check out the booklet for some useful shopping tips and the “Did you know” section.